Courtesy of

Victoria Sandwich

Contributed by: Florence Sandeman of


  • 100g/4oz Butter
  • 100g/4oz Caster Sugar
  • 2 Eggs, beaten
  • 1 tbsp Warm Water
  • 100g/4oz Self Raising Flour
  • 3 tbsp Strawberry Jam


Preheat the oven to 180C, 350F, Gas mark 4 and grease and flour two 20m/8inch sandwich tins.

In a mixing bowl, cream the butter and sugar together until pale and fluffy then gradually add the eggs and warm water and mix well. Sift in the flour and beat thoroughly until well blended.

Place half the mixture into each tin and level with a palette knife. Bake in the oven for about 20 minutes until golden and springy to the touch. Turn onto a wire rack to cool.

To serve - Place one cake onto a serving platter and spread with the jam then top with the other half and dust with icing sugar.

Serving Size: Makes 1 x 20cm/8 inch cake

Find this page online at: