Classic Victoria Sandwich

There is nothing quite like a Victoria sandwich – who else could we ask for the recipe than the WI.  Courtesy of Kath Mepham, Tutor at WI’s Denman College


3 medium eggs weighed in their shells (probably 6oz/170g) if you use large eggs they may weigh 7 ½ oz/210g – adjust other ingredients accordingly
The same weight of the eggs in butter /soft margarine, caster sugar and Self Raising flour
Raspberry jam to fill and castor sugar to dust


  1. Set oven Gas 4 160C (fan oven) or 180C grease and base line the bottom of 2 x 8”  sandwich tins
  2. Cream butter/margarine and sugar (soften butter before use)
  3. Beat the eggs then gradually add to the mixture beating well each time
  4. Sieve the flour and fold into the mixture with a metal spoon
  5. Divide equally between the 2 tins and bake 25mins in the middle of the oven.
  6. Remove from the tins and cool
  7. Fill with raspberry jam when completely cold – this avoids jam bleeding into the sponge
8. A light dusting of caster sugar on the top will finish it
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