Victorian Double Layer Cake

    1 hour 20 minutes

    This is my recipe for a plain pound cake. It tastes like a cake you bought from the shop. It is also similar to a Victorian sponge cake.

    18 people made this

    Serves: 6 

    • Cake
    • 180g unsalted butter
    • 180g caster sugar
    • 3 eggs, beaten
    • 180g self raising flour, sifted
    • To Assemble
    • 500ml thickened cream
    • 3 tablespoons strawberry jam
    • icing sugar, to dust

    Preparation:20min  ›  Cook:20min  ›  Extra time:40min  ›  Ready in:1hour20min 

    1. Cake: Preheat the oven to 180 degrees C. Lightly butter two round cake tins, each with a diameter of 20cm.
    2. Cream together the butter and sugar until light and fluffy, and then slowly add the beaten eggs.
    3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.
    4. Bake for 20 minutes. Leave to cool and then remove from the tins.
    5. To Assemble: Whip the cream until thick and use it to fill the sponge with the jam.
    6. Dust liberally with icing sugar to serve.

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    Reviews in English (22)


    This cake was lovely, instead of adding cream and jam i did it with butter icing for the kids and they loved it.  -  29 Aug 2011  (Review from Allrecipes UK & Ireland)


    This cake was easy to make and tasted great. I did add a touch of vanilla extract before adding the flour for a little extra flavour  -  01 Aug 2011  (Review from Allrecipes UK & Ireland)


    Altered ingredient amounts. "It tastes like you bought it from a shop". This must be the worst statement ever made. I would not like any of my cakes tasting as though I had bought it from a shop!  -  09 Aug 2009  (Review from Allrecipes UK & Ireland)