Victoria Sandwich

Name: Victoria Sandwich
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: Type 00 flour Approximately 1 2/3 cups 1.67 cups; Butter softened 0.875 cup; Sugar 1 cup; Eggs at room temperature 4; Whole milk 3.3 tbsp; Baking powder 2 tsp; Vanilla extract 1; Philadelphia cream cheese 2 ¼ cups; Raspberry jam 1 ¼ cup; Raspberries 1 cup; Powdered sugar Approximately 1/4 cup (4 tablespoons) 4 tbsp; Vanilla bean to taste; Powdered sugar 1 spoonful; Raspberries 10

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it br es fr de nl

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 10
Cost: Average

PRESENTATION

Golden color and light, fluffy texture make the Victoria Sandwich a regular favorite when families gather for something nice and a little special—kids and adults both go for that classic look with layers of sponge, jam, and cream. Whenever someone brings out a Victoria Sandwich, it instantly says classic British sponge cake (makes a great conversation starter for those afternoon hangouts). The delicate balance of soft, airy cake and sweet filling gives every bite a really good, homestyle taste that feels simple but still DELICIOUS. Whether you lean toward laid-back brunches or want something traditional for afternoon tea, this cake checks every box: it looks inviting, fits any table, and always seems to put a smile on faces...especially kids who like a sweet snack but grown-ups too. Even better, that signature dusting of sugar isn’t just pretty, it makes this dessert look pretty GREAT for birthdays or anniversaries—people notice right away.

Busy schedules don’t stop folks from loving the Victoria Sandwich because the recipe works well for all kinds of family get-togethers—brunches, parties, or just dessert after a weeknight dinner. What’s nice—good flexibility lets you try strawberry or raspberry jam, add fresh fruit, or skip the whipped cream for lighter occasions. Serve the cake chilled with coffee, cut into squares for snack platters, or keep things classic with slices for afternoon tea (definitely a British crowd-pleaser). Easy to adapt and really dependable for parent bakers who want simple success—almost always gives nice results when you want stress-free serving. Thanks to its perfect size and balance, this cake blends right in with seasonal events or last-minute gatherings. Pair with all sorts of drinks (really nice with tea, milk, or even lemonade). Every time you put a Victoria Sandwich on the table, families notice. It’s just one of those cakes that works, feels a bit nostalgic, brings folks together, and stays at the top of any must-try dessert list for home bakers who love a true classic.

INGREDIENTS

for 2 cake layers (two 7-inch rounds): Type 00 flour 1.67 cups (200 g) - Approximately 1 2/3 cups; Butter 0.875 cup (200 g) - softened; Sugar 1 cup (200 g); Eggs 4 - at room temperature; Whole milk 3.3 tbsp (50 g); Baking powder 2 tsp (8 g); Vanilla extract 1 -

for the filling: Philadelphia cream cheese 2 ¼ cups (500 g); Raspberry jam 1 ¼ cup (300 g); Raspberries 1 cup (120 g); Powdered sugar 4 tbsp (30 g) - Approximately 1/4 cup (4 tablespoons); Vanilla bean to taste -

for the topping: Powdered sugar 1 spoonful -; Raspberries 10

Preparation

How to prepare Victoria Sandwich

To prepare the Victoria Sandwich, place the sugar and softened butter in a large bowl 1. Begin working the mixture with electric beaters until you obtain a pale, light and well-whipped cream 2. Add the vanilla extract 3 and beat again.

Then add the eggs, one at a time 4, making sure they are at room temperature. Incorporate the sifted baking powder 5 and the sifted flour 6.

Mix well with the beaters 7, then pour the milk in a thin stream 8 and continue working until you have a smooth, homogeneous and well-aerated batter 9.

Divide the batter equally and pour it into 2 cake pans 7 inches in diameter, previously buttered and floured 10. You can line the bottom with parchment paper and butter only the sides. Level the surface with a spatula to distribute the batter evenly 11. Bake in a preheated conventional oven at 356°F for about 25 minutes, until the layers are golden and cooked through. Do the skewer test before removing them from the oven 12, then let them cool completely.

Once cooled, prepare the cream: place the Philadelphia cream cheese in a bowl, add the seeds scraped from the vanilla bean 13 and the sifted powdered sugar 14. Mix with a spatula or with beaters until you obtain a smooth, velvety cream without lumps 15.

At this point unmold the layers 16 and place the first on a serving plate, turning it upside down 16. Spread a generous layer of the cream cheese filling over the surface 18, smoothing it gently.

Then add the raspberry jam 19 and spread about 1 cup (approximately 4.2 oz) of fresh raspberries on top 20. Gently place the second cake layer over the filling to close the cake 21.

Finish by dusting the surface with 1 tablespoon of powdered sugar 22 and decorate with the remaining fresh raspberries, arranging them in the center 23. The Victoria Sandwich is ready to serve!

Storage

You can store the cake in the refrigerator, covered with a cake dome or in an airtight container, for up to 2 days.

Tip

For an even richer and more velvety cream, you can use half cream cheese and half mascarpone, so the filling will be more full-bodied and delicate.

Alternatively, for a lighter and airier texture, you can fold some softly whipped heavy cream into the filling, mixing gently with upward motions. This way you'll obtain an even softer and airier cream, perfect for filling the cake.

For the translation of some texts, artificial intelligence tools may have been used.

Victoria Sandwich

PRESENTATION

INGREDIENTS

How to prepare Victoria Sandwich

Storage

Tip

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