Named after Queen Victoria, this British cake is simplicity at its best. The sweet strawberry jam and fluffy soft cream, sandwiched between two light buttery sponge cakes and a dusting of icing sugar is divine. So put the tea pot on and help yourself to a slice or two. This cake was also one of the highlighted features as seen on the famous Masterpiece Theater Downton Abbey Series and it was Lady Mary’s favorite!
We also served this cake on my birthday, lets just day all my wishes came true! Fabulous Cake!
Ingredient measurements listed are shown in true British fashion but can be easily converted to American measurements.
- 160g unsalted butter softened
- 160g self-raising flour, sifted
- 160g caster sugar3 large eggs, lightly beaten
- 1 tsp vanilla extract
- 100ml double cream
- 1 tsp vanilla extract (optional)
- 125g strawberry jam
- 1 tbsp icing sugar, for dusting
Pre-heat the oven to gas 3, 170°C, fan 150°C. Grease and line 2 x 8 inch (20cm) springform cake tins with nonstick baking paper. In a large mixing bowl, cream together the butter, vanilla extract and sugar using an electric hand held whisk until light and fluffy. Add the lightly beaten egg a tablespoon at a time, beating well between additions, until fully incorporated.
Carefully fold the flour in using a large metal spoon and spoon the batter evenly into the two prepared cake tins. Bake for 25-30 minutes until springy to the touch and a cake tester comes out clean when inserted into the center of the cakes. Remove and allow the tins to cool on a wire rack for 5 minutes before turning out and peeling away the nonstick baking paper.
Whip the cream to soft peaks as the cakes cool, then spread the bottom half of the cake with the cream in an even layer. Spread the strawberry jam evenly and carefully on top of the cream. Sandwich the cake with the other half of the cake and transfer it carefully to a serving plate. Dust with the icing sugar and serve.