Victoria Sandwich

Partial view of wholemeal Victoria sponge cake on plate

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5 from 1 vote

A wholemeal version of the nation's favourite sponge cake. Filled with homemade strawberry jam.

Prep Time20

Cook Time30

Total Time50

Course: Afternoon Tea

Cuisine: British

Keyword: cake, jam, sponge, traditional

Servings: slices

Calories: 391kcal

Author: Choclette @ Tin and Thyme

Ingredients

275 g unsalted butter softened
275 g golden caster sugar (I used vanilla sugar)
4 eggs
275 g wholemeal flour (whole wheat) largest bits of bran sieved out
2 tsp baking powder
2 tbsp kefir, buttermilk, sour milk or watered down yoghurt
8 tbsp strawberry jam homemade if possible
icing sugar or caster sugar for dusting

Metric - US Customary

Instructions

First weigh the eggs in their shells, then weigh equal amounts of butter, sugar and flour.
4 eggs
Cream the butter and sugar until light and fluffy.
275 g unsalted butter, 275 g golden caster sugar
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.
275 g wholemeal flour (whole wheat), 2 tsp baking powder
Gently stir the flour into the sponge mixture, followed by the kefir until everything is just combined.
2 tbsp kefir, buttermilk, sour milk or watered down yoghurt
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.
8 tbsp strawberry jam, icing sugar

Notes

If you're new to baking with wholegrain flours, try using half wholemeal and half plain.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition