Victoria sandwich – the all-in-one method

It is my Mum’s birthday, which of course means a cake. My choice would, of course, be chocolate, but it wouldn’t be my mum’s so a Victoria sandwich fits the bill nicely.

This one is very easy and quick to make. You can have the cake in the oven in minutes.

I have taken the advice of Hugh Fearnley Whittingstall and Fizz Carr in their excellent Family Cookbook and weighed the eggs in their shell and then used the same weight of butter, sugar and flour. I have not followed their creaming method though which calls for the butter and sugar to be beaten first and then the eggs incorporated and then the flour folded in.  Instead, I have used the all-in-one method as used by Mary Berry in her The Aga Book. For the all-in-one method to be a success it is crucial that the butter is soft, so you must remember to bring it out of the fridge a couple of hours before you want to make the cake. It is also important to add a teaspoon of baking powder to the self-raising flour as you won’t be beating in as much air with this method.

It is delicious with raspberry jam and softly whipped cream but you could sandwich it just with the jam of your choice or lemon curd or even a buttercream.

4 eggs – weigh them in their shells and then use the same weight for the sugar, flour and butter.  (My four eggs from my lovely hens weighed exactly 200 grams so I used 200g butter, 200g sugar and 200g of self-raising flour for the cake above).
soft butter
caster sugar
self-raising flour
1 tsp baking powder
1 tsp vanilla extract
a splash of milk

The jam of your choice
150ml double cream, softly whipped
1 tsp icing sugar to dust the top of the cake


Preheat the oven to 180°c (gas mark 4).  Grease 2 sandwich tins with a smear of butter and line the bases with greaseproof paper.

Put the butter, sugar and eggs in a large bowl and sieve the flour and baking powder in. Add the vanilla extract and a splash of milk.  Using an electric whisk on medium speed whisk the mixture until all combined.  Divide the mixture between the two tins and spread evenly.

Place in the middle of the oven for 25 minutes until golden and springs back when touched lightly.

Turn out onto a cake rack and allow to cool completely.

Spread one of the cakes with the jam and then the cream (or the filling of your choice) and then place the other half of the cake on top.  Dust lightly with icing sugar.

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