A wholemeal version of the nation’s favourite sponge cake. This wholemeal Victoria sandwich is filled with homemade strawberry jam.
Everyone loves a Victoria Sandwich, it’s the nation’s favourite cake. But I have a confession to make. In all my years of baking I’d never made one before, well not a classic one anyway. Until my farewell party that is.
I’ve always called a Victoria sponge cake a Victoria sandwich, but whatever you care to call it, it’s a stalwart of a good British afternoon tea. Opinions differ as to whether this cake was originally made for Queen Victoria or as a tea time cake for the nursery, but there’s no doubt that the good Queen had a very sweet tooth and was very fond of cake.
Originally the cake would have been filled with jam only. Purists reckon it has to be raspberry or strawberry. These days it can hold cream as well, or even buttercream. It’s also meant to be dusted with caster sugar, but in the general rush and chaos of moving, I used icing sugar instead. How do you prefer yours?
Before leaving Liskeard, my wonderful mother decided the occasion should be marked. She hosted an afternoon garden party and all I had to do was invite a few friends and pray for sunshine.
The day dawned fair and unusually for August this year, it remained sunny all day – phew! My aunt came down to help with the food and we all enjoyed a massive spread. My only contribution was this Victoria sponge. It’s my mother’s favourite cake and I really ought to have made one for her years ago.
Wholemeal Victoria Sandwich
I made my Victoria sandwich the traditional way by weighing the eggs first and then adding the same weight of flour, sugar and butter. Less traditionally, I added a little kefir to help with the rise as I was using wholemeal flour.
It’s the bran that hinders the rise. So I sieved the flour and threw the bran that was left in the sieve into the compost bin. However, I used a fairly wide gauge sieve so most of the bran got through.
I was tempted to stuff my sponge with strawberries and cream, but keeping with tradition, I sandwiched it with homemade strawberry jam and nothing else. It was light and thoroughly delicious – or that’s what everyone told me anyway.
Victoria Sponge Top Tip
You may have noticed the lines on the top of the cake. These are not intentional. If you turn out a warm victoria sponge onto a wire rack, it will leave its indentations for all to see. What you are meant to do is to cover the wire rack with a tea towel to prevent this from happening. I didn’t do this and really should have done. Learn from my mistakes.
Other Victoria Sandwich Recipes You Might Like
Of course, when I said I’d never made a Victoria sandwich before, that wasn’t quite true. What I actually meant was that I’d never made a straightforward plain one before. One without any bells and whistles. Here are the takes I’ve made on this classic British bake.
- Chocolate Victoria sandwich with lime curd
- Fig & chocolate Victoria sponge
- Hot chocolate Victoria sandwich with vanilla apricots & cream
- Mini blood orange sponge cakes
- Rose & strawberry Victoria sponge
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this wholemeal Victoria sandwich sponge cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more sandwich cake recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Wholemeal Victoria Sandwich. PIN IT.
Wholemeal Victoria Sandwich – The Recipe
- 275 g unsalted butter – softened
- 275 g golden caster sugar (I used vanilla sugar)
- 4 eggs
- 275 g wholemeal flour largest bits of bran sieved out
- 2 tsp baking powder
- 2 tbsp kefir, buttermilk, sour milk or watered down yoghurt
- 1 small jar of strawberry jam – homemade if possible
- icing sugar or caster sugar for dusting
- First weigh 4 eggs in their shells, then weigh equal amounts of butter, sugar and flour.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one by one. If the mixture starts to curdle, add a spoonful of flour.
- Sieve the flour and baking powder and throw any bran remaining in the sieve into the compost bin.
- Gently stir the flour into the sponge mixture, followed by the kefir until everything is just combined.
- Divide the mixture between two 22cm round silicone moulds or lined baking tins and bake at 180℃ (350℉, Gas 4) for 30 minutes or until an inserted skewer comes out clean.
- Leave in the moulds to cool for about 10 minutes, then turn out onto a wire rack to cool completely.
- Sandwich the cakes with strawberry jam, then dust with icing sugar or caster sugar and serve.