Victoria sandwich cake

Traditional victoria sandwich uses an all-in-one method making it quick, easy and the perfect goto tea cake. Once you master this, bake sales no longer be daunting, and making variations will be easy.

Try my easiest ever recipe for a victoria sandwich cake. This classic bake combines a light and fluffy sponge with a red cherry and mascarpone cream filling.

The best Victoria sandwich cake with cherry's pimping it up!

Victoria sandwich cake

Ingredients

• 175g unsalted butter, at room temperature

• 175g golden caster sugar

• 175g self-raising flour, sifted

• 1 tsp baking powder

• 1 tsp vanilla extract

• 3 eggs

• 1-2 tbsp milk (optional)

Sponge, filling

• Tin of red cherry pie filling

• 142ml double cream, whipped

• Mascarpone

• icing sugar, for dusting

Directions

1. Heat the oven to 180c/fan 160c/gas 4. Line and butter two 18cm sandwich tins.

2. Beat together all the cake ingredients in a large bowl, adding the milk if the mixture is too stiff to drop off a spoon when tapped gently.

3. Divide the mixture between the tins and level.

4. Bake side by side for 20-25 minutes or until the sponges are risen, slightly shrunk away from the edges of the tins and spring back when lightly pressed.

5. Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.

6. Spread the jam onto the base of one sponge. Spread the cream on top of the jam. Sandwich the other sponge on top. Dust with icing sugar.