Recipe for Victoria Sandwich Cake with Carrs Flour

Victoria Sandwich

30 mins prep

Bake 20-25 mins


225g Unsalted Butter (softened)

225g Caster Sugar

1 tsp Vanilla Extract

4 Eggs

225g Carr’s Self Raising Flour


1 punnet of Raspberries

175ml Double Cream (lightly whipped)

Icing Sugar (for dusting)

Carr’s Self Raising Flour


Lightly grease 2 loose-bottomed 20cm/8" sandwich tins and line the bases with a double layer of non-stick baking parchment.

Pre-heat the oven to 180ºC (Fan 160ºC, Gas Mark 4).

Place the softened butter, sugar and vanilla extract in a bowl and cream until white and fluffy.

Crack the eggs into a small bowl and whisk. Gradually mix the eggs into the creamed mixture.

Sift half the flour, gently fold into the mixture with a metal spoon and repeat until all the flour is completely incorporated.

Divide the mixture evenly between the lined sandwich tins and level the surface with the back of a wet spoon or plastic spatula.

Bake for about 20-25 minutes, or until well risen and golden. The tops of the cakes should spring back when ready.

Remove from the tins and allow to cool.

Fill with lightly whipped cream and raspberries. Dust the top with icing sugar before enjoying!

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