Victoria sándwich cake

Good days,

There is nothing that I could like more than a rich sponge cake and spongy landfill of fruit.

Today I have prepared the classic sponge cake and surely one of the most important English sponge cakes, the Victoria cake. It is a very spongy and ideal sponge cake to refill.

We are going to do two sponge cakes of the same size and are going to finish them combining them with jam of strawberries, natural strawberries and chantillí. Already you will see that delight!!!

Happy weekend!


Victoria sandwich cake
Serves 12
Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
To prepare the sponge cake
  1. 2 molds of 20cm.
  2. 225 gr flour of confectionary 235 gr ideal sugar for confectionary 235 gr butter to temperature sets 4 eggs to temperature set (very importantly) 15 gr chemical yeast (royal) I summarize of vanilla
For the landfill
  1. Natural strawberries (raspberries, red fruits, boned cherries ...) 150 gr jam of strawberries (that more you like) 250 ml double cream (with many M.G) 1 Pod of vanilla
  2. Sugar glass
  1. To preheat the oven to 180ºC.
  2. To mix in a bowl the flour sifted with the yeast.
  3. On the other hand the butter is employed at the kitchen robot with the sugar up to obtaining a spongy, soft and white cream.
  4. In this moment to be incorporating the eggs little by little and to be adding a spoonful of flour to prevent it(him,her) from cutting the mixture(mixing) and separating.
  5. When you have added 4 eggs, to stop adding the flour in 3 times and being mixing fondly.
  6. Finally to add a spoonful of coffee(café) of extract of vanilla and to mix.
  7. To spill the preparation in two molds of 18-20 cm that we will have lubricated with butter and with ideal paper(role) to bake in the base.
  8. To bake during 25-30 minutes.
  9. To withdraw of the oven and to leave them reposar10 minutes in the molds.
  10. To place them in a grid and to cool.
  11. Meanwhile to mount the double cream with the fruit of the pod of vanilla.
  12. To wash and to cut the strawberries, laminated and thin.
  1. To place one of the sponge cakes in the plate of presentation.
  2. On the surface to extend the jam, later with help of a sleeve pastelera the chantillí and to end to cover with the laminated and very well drained strawberries.
  3. To end up by arranging another sponge cake raises and to dust with sugar glass.
  4. To decorate the gusto!!
  5. I hope that you enjoy it so much like!!
Adapted from BBC
Adapted from BBC
Catering Iria Castro

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