Don’t be fooled, our Victoria sandwiches might look savoury but they are indeed your favourite classic teatime bake!
Victoria sandwiches are perfect for any party, afternoon tea, baby shower or simply for friends and family who pop over for a hot brew. Imagine all the flavours of the classic British Victoria sponge, re-imagined to look like adorable little sandwiches.
If you are taking them on a picnic, consider using buttercream and wrapping them in brown paper and string to keep them a surprise.
We used raspberry jam but if you were making these for a party we would suggest using a selection of different flavours like apricot and cherry too. In fact, why not go the extra mile and try making your own?
- 225g butter, cubed plus extra for greasing
- 225g caster sugar
- 225g self-raising flour
- 4 eggs
- 200ml double cream, lightly whipped
- 1/4 tsp vanilla bean paste
- 150g jam, we used raspberry
you will need:
- 20cm x20cm square tin (8cm depth), greased and lined
- Preheat the oven to 180C/Gas 4. Whisk the butter and sugar together until pale and fluffy. Then mix in the eggs, one at a time. If the mixture splits, add a little of the flour.
- Fold in the rest of the flour then pour into the cake tin and level.
- Bake for 25-30mins until risen and golden and a skewer comes out clean.
- Allow the cake to cool in the tin for 10mins then transfer to a wire wrack to cool completely.
- Meanwhile, gently fold the vanilla paste into the whipped cream and loosen up the jam in a separate bowl so that it’s easy to spread.
- Level off the top of the cake then slice into 4 smaller squares. Slice each square horizontally so you have 8 thinner slices in total.
- Slice the squares diagonally into triangles, then spread half with the jam.
- Top with a spoonful of whipped cream and a triangle of cake to complete your Victoria sandwiches.
Top Tip for making Cream and jam Victoria sandwiches
Swap the fresh cream for buttercream if the cakes will be transported or sat on display for a while.
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