A beautiful Classic Victoria Sandwich Loaf - Victoria Sandwich cake made in a loaf tin. This is my favourite cake and it is made with pantry staples. It is a rich and buttery cake and it is my favourite cake ever. It is the best British Tea Time Treat. An afternoon tea favourite that is simple, elegant and so delicious.
What is a Victoria Sandwich Cake?
Victoria sandwich cake is quintessentially British. It is the cake I think of when I think of an Afternoon Tea. In my mind, it sits there right next to the scones.
It is comprised of two layers of a rich buttery vanilla cake filled with jam and cream and often dusted with icing sugar.
It is an absolute classic; simple, elegant; and the perfect cake to enjoy with a pot of tea in the afternoon.
This suits my style because I am not one for fancy icing and patterns. I love to see them but I definitely do not have the patience to actually make them.
I first saw the Vic Sandwich Loaf shape in Sainsburys Magazine, then BBC Good Food. I loved the idea and had to make it.
Tender Crumb
I love this recipe because it is buttery and has a tender crumb.
This is a classic, simple Sponge Cake that is made with basic ingredients some of which usually weigh the same – eggs, butter, flour, sugar.
There is no yogurt, buttermilk, sour cream, cream in the actual cake itself. Yes that makes for a more tender and moist cake but this cake isn't meant to be thaaaat tender.
How to make a Victoria Sponge Cake.
There are a couple of different ways to make a classic Victoria sandwich, but I like to use the method where you weigh your eggs (in their shells), then use the same weight of self raising flour, butter and sugar. I think most people do it this way or just go on the basis of each medium egg weighing roughly 50g, so using 3 eggs means you use 150g of the other ingredients. But..egg weights can vary alot and so it is better to just weigh the eggs and go off that for the perfect victoria sandwich cake.
Creaming or All in One method
There are two methods to making sponge cakes. The first is the ‘all-in-one-method’ where all of the ingredients are bunged in at the same time and beaten together. This is the preferred method of Mary Berry, Delia Smith and sometimes Nigella too.
The method I use and the one I prefer and automatically do, is the creaming method. The butter and sugar are creamed together first and the eggs are added in one by one, before the flour is folded in.
How to decorate a victoria sandwich cake
Jam and cream is all you need. Some add a drizzle of this and a squirt of that but I prefer to keep it simple. Some add buttercream..that really ins't for me. To me the beauty of this cake, is it's simplicity.
How to store Victoria Sandwich Loaf
This cake is best eaten on the day it is baked, but it will keep in an airtight container for 2 days.
You can also freeze the cake layers minus the deco for up to three months – wrap them separately with tin foil. Allow to defrost at room temperature before decorating.
Other cakes I love:
One Bowl Banana Cake with Chocolate and Caramel
Chocolate Orange and Honey Cake – Dairy Free, Gluten Free
Victoria Sandwich Loaf
Ingredients
- 225 g Butter At room temp
- 225 g Caster Sugar
- 4 Eggs Medium Sized (See Notes)
- 225 g Self Raising Flour Seived
Filling and Topping
- 300 ml Double Cream
- 3 tablespoon Caster Sugar
- 250 g Strawberries Washed, Hulled and cut into quarters/halve. Leave some whole for the top too.
- 4 tablespoon Strawberry Jam
- Icing Sugar to Dust
Instructions
- Preheat the oven to 180°C/gas mark 4. Grease a 2lb loaf tin with butter and line with baking paper.
- Cream together the butter and sugar in a stand mixer or using an elctric hand mixer until pale and fluffy. About 5 minutes.
- Now add the eggs in one by one beating in between. If the mixture begins to curdle, add a little of the flour.
- Fold in the flour then pour the mixture into the loaf tin. Bake on the middle shelf for 1 hour until golden. Check it is cooked all the way through using a wooden skewer inserted into the middle. It should come out clean.
- Allow to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.
- Meanwhile whip the cream with the sugar until it thickens slightly.
- Cut the cake into 2 layers using a sharp bread knife.
- Spread some of the jam on ½ of the cake and then apply half the cream. I piped it on messily. Top with chopped strawberries.
- Add the top layer. Spread on the remaining cream, drizzle over the jam (thin down with a little water if needed). Top with remaining strawberries and dust with icing sugar, then serve.
Charla says
Living in the UK I know how popular Victoria sponge cake is. I love the whole concept of a loaf version of a British classic dessert. Thumbs up from me!!
Safira says
Thank you! I love the look of the loaf version too. 🙂
Jen says
Perfectly simple dessert but looks showstopping on the table. Love love love!
Safira says
Exactly this! A showstopper with very little effort indeed. 🙂
Riz says
Love a good loaf tin recipe...can’t wait to give it a try!
Safira says
Me too. Simple is best x
veenaazmanov says
Love the combinations and love the Picture perfect presentation too. This is so delicious.
Safira says
Thank you so much. 🙂 x
Jessica Formicola says
What a gorgeous dessert for summer! I can't wait to make it for our next gathering!
Safira says
Thanks Jessica. Hope you love it!