One of my favorite British cakes is the classic Victoria sandwich! This super-easy yellow sponge cake has a light texture and amazing flavor that perfectly accompanies the tart raspberry jam and whipped cream. 😋 Plus, the cake batter comes together in a whopping 10 minutes all in one bowl. Can it get any better?
If you’re looking for an easy dessert that has a 5-star flavor, you’ve found it! Queen Victoria often enjoyed eating this cake, and it’s still a British teatime favorite today. The simplicity of the flavors and design may seem plain, but the taste of this cake is far more than ordinary! 🍰
For a festive twist, bake the cakes in a snowflake pan. A dusting of icing sugar on top makes them look snowy! ❄ If you’d like to bake the cake as a traditional 2-layer round cake, see the recipe notes. You also might want to check out our gingerbread cake, which is also baked in a festive cake pan and is really easy to make!Print
Give the classic British teatime treat a festive twist by baking Victoria sandwiches in a snowflake pan. Serve these light sponges sandwiched with raspberry jam and whipped cream.
For the Cake Pan
- Baking spray that contains flour or a little softened butter and all-purpose flour for greasing
For the Cake Batter
- 2 large eggs, at room temperature
- 1 cup self-rising flour (112g)
- 1/2 cup caster sugar (112g)
- 1/2 cup unsalted butter, softened (112g)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 4 tablespoons seedless raspberry jam
- 1/2 cup heavy whipping cream (118 ml)
- 1/4 cup icing sugar (32g)
Preparing the Cake Pan (10-20 minutes)
- Use a baking spray with flour in it to evenly grease a 6-hole snowflake cake pan with a 3-cup capacity. If you don’t have any of this spray, just lightly butter and flour the pan, making sure to get in all the grooves and corners. Be careful not to leave large globs of butter or flour.
Making the Cake Batter (10 minutes)
- Preheat the oven to 350 F.
- Crack the eggs into a mixing bowl. Dump in the self-rising flour, caster sugar, butter, baking powder, and vanilla extract. Blend with a hand-held electric mixer until all the ingredients are well combined. Be careful not to overmix.
- Spread the mixture in the prepared pan, making sure to get the batter into the corners of the pan.
Baking the Cakes (10 minutes + 20 minutes baking + 30 minutes cooling)
- Bake the mini snowflake cakes at 350 F for 20 minutes, checking them at 15 minutes. Do not open the oven door until the cakes have baked for 20 minutes, or they may sink.
- Test the cakes for doneness by pressing their tops gently with a fingertip. They should spring back quickly. Also, a toothpick inserted into the center should come out clean.
- Let the cakes cool in the pan for 5 minutes. Working quickly, loosen the edges of each cake with a butter knife and quickly turn them out onto a wire rack for them to cool completely.
Serving the Cakes (15 minutes)
- Just before you’re ready to serve the cakes, whip the cream until it holds in stiff peaks. Spoon it into a piping bag fitted with a 1-centimeter round piping tip.
- Slice each cake in half and spread the jam on the bottom cake. If your jam is difficult to spread, see tips under notes. Pipe the cream on the jam in little round blobs, then put the top half of the cake back on to make a sandwich. Sieve a dusting of icing sugar on top of each cake, if desired.
- Place the cakes on a platter and serve immediately.
- If you’d like to make this cake as one large round cake, just double the cake batter, jam, and cream. Bake the cake batter in two 9-inch cake pans that have been buttered and lined with parchment paper. They’ll take about 25 minutes to bake. Serve in wedges.
- If the raspberry jam is difficult to spread, warm it in a small saucepan over medium heat, stirring frequently. Once it’s warmed, push it through a sieve and use the now smooth jam.
- Make sure to serve these cakes the same day that they’re made for the best flavor.