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Lorraine Pascale's Victoria Sandwich

Show someone special how much you care with this delicious cake. Let Lorraine's recipe inspire you. (Recipe from Baking Made Easy by Lorraine Pascale, published by Harper Collins.)

  • Timer Prep 90 min
    Cook 30 min
  • Chart 505.0 cal/
  • Chef hat Easy


Soften the butter. Quarter the strawberries.


  1. 1 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens). Grease 2 x 20cm loose-bottomed cake tins per cake being made and line the bases with baking paper.
  2. 2 For the sponge, put the butter and caster sugar in a bowl and beat together well.
  3. 3 Add half of the eggs, the vanilla extract and half of the flour; beat well.
  4. 4 Add the remaining eggs, flour and baking powder, and beat until combined. If the mixture is stiff, add 1-2 tbsp warm water.
  5. 5 Divide the mixture equally between the tins and level the tops. Bake for 30 minutes, or until a skewer inserted into the middle comes out clean, then leave to cool in the tins.
  6. 6 Once completely cool, remove from the tins. Place one sponge on a serving dish and spread with the jam.
  7. 7 For the filling, put the cream, icing sugar and vanilla extract in a large bowl and whip until thick.
  8. 8 Dollop the cream on the jam, top with the other sponge and sprinkle with icing sugar.
  9. 9 Decorate with the strawberries.
  • Average per serving
  • Calories 505.0kCal
  • Fat33.5g
  • Saturated20.5g
  • Salt0.68g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg