Victoria Sandwich from the Crown and Mitre

Afternoon tea at the Crown & Mitre is a real treat and the team have happily passed us the recipe to their Victoria Sandwich.


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 For the mixture

200g Soft Butter

200g Self Raising Flour

1tsp Baking Powder

200g Caster Sugar

4 Eggs

2tbsp Milk

For the Icing

142ml Double Cream

50g Golden Caster Sugar

1/2 tsp Vanilla Extract

100p Strawberry Jam

Icing Sugar for Dusting



 Heat oven to 180C/fan 160C/gas 4. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment.

Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth.

Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden.

When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.

To make the filling, whip the cream with the caster sugar and vanilla until it holds its shape.

Build the cake by spreading one sponge with jam and the other with cream.

Sandwich the whole thing together, then dust with icing sugar


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