Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Preshana's Victoria Sandwich Cake

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

This cake is sandwiched together with Sour cherry compote and fresh cream.
170g butter (12 TBS)
170g caster sugar (1 cup)
1/4 tsp vanilla extract
3 large free range eggs, beaten
170g self-raising flour (a scant 1 1/2 cups)
To finish:
3 TBS raspberry jam
buttercream to fill (optional)
Icing sugar or castor sugar to dust the top
Butter and base line two 7 inch sandwich tins. Set aside.
Preheat the oven to 180C/350F/ gas mark 4.
Cream the butter, sugar and vanilla together until light in colour and fluffy.
Gradually beat in the eggs, a little at a time, beating well after each addition.
If the mixture begins to curdle, add a spoonful of the flour.
Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter.
Divide the batter evenly between the two cake tins, leveling off the surface.
Make a slight dip in the centre of each.
Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched.
Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.
Once cooled, place one layer on a cake plate.
Spread with raspberry jam and buttercream (if using).
Place the other cake on top, pressing down lightly. Dust with icing or castor sugar and serve.
Recipe credit: The English Kitchen
Prepared, tried and tested by: Preshana Singh‎ 
Please check out, join, comment, participate and follow
The Recipe Hunter (Cook & Enjoy) on
Twitter: @TRH_Cook

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

2 thoughts on “Preshana's Victoria Sandwich Cake”

  1. Many Brits will refer to this cake affectionately as a Vicky Sponge … I don’t think a tea service could possibly be complete without one. I love the idea of the sour cherry compote in the filling …. it just looks divine!


Leave a Comment