Victoria Sandwich Cake

Victoria Sandwich

A wholemeal version of the nation's favourite sponge cake.

Course Afternoon Tea
Cuisine British
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Author Choclette @ Tin and Thyme


  • 275 g unsalted butter - softened
  • 275 g vanilla sugar
  • 4 eggs
  • 275 g wholemeal flour largest bran sieved out
  • 2 tsp baking powder
  • 2 tbsp kefir.
  • 1 small jar of strawberry jam - homemade if possible
  • icing sugar or caster sugar for dusting


  1. First weigh 4 eggs in their shells, then weigh equal amounts of butter, sugar and flour.

  2. Cream the butter and sugar until light and fluffy.
  3. Beat in the eggs one by one. If the mixture starts to curdle, add a spoonful of flour.
  4. Sieve the flour and baking powder and throw any bran remaining in the sieve into the compost bin.
  5. Gently stir the flour into the sponge mixture, followed by the kefir until everything is just combined.
  6. Divide the mixture between two 22cm round silicone moulds or lined baking tins and bake at 180℃ for 30 minutes or until an inserted skewer comes out clean.
  7. Leave in the moulds to cool for about 10 minutes, then turn out onto a wire rack to cool completely.
  8. Sandwich the cakes with strawberry jam, then dust with icing sugar or caster sugar and serve.