Victoria Tea Cake Recipe

Victoria Sandwich is possibly the most ubiquitous British cake and loved by Brits across the world. Now you don’t have to visit the UK to taste it, you can make this beauty in your own kitchen!

We’ve given a twist to the classic recipe and infused it with our own English Breakfast Tea!

Read more below for the full recipe: 

 

Time 15 minutes
Cooking Time 40 minutes
Cook time 4

Ingredients: 

2 cups All-Purpose Flour (Maida)
1 cup Curd (Plain Yogurt)
3/4 cup Granulated Sugar 
(165 gms) 1/2 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 cup Old Harbor English Breakfast Tea
1/2 cup Cooking Oil (any smell-less oil like sunflower oil) (125 ml)
2 tbsp Raspberry jam
1 teaspoon Vanilla Extract or Vanilla Essence

Directions:

1. Preheat the oven to 180 degrees C (356 degrees F) for 10 minutes.
2. Take either two 6-inches (round or square) baking pans or one 8-inch baking pan. Grease the entire surface of the pan with oil or melted butter using a brush.
3. Sprinkle some maida over it and tilt the pan in all directions so the maida covers the greased surface. Line the pan with parchment paper (or butter paper).
4. Sift 1½ cups all-purpose flour (maida) in a large bowl.
5. Add 1 cup plain curd and 3/4 cup sugar in another large bowl.
6. Mix well using a wired whisk until smooth. Add 1/2 teaspoon baking soda and 1 teaspoon baking powder along with a 1/2  cup of brewed Old Harbor English Breakfast Tea.
7. Mix well and keep the mixture idle for 5 minutes. As the baking soda starts to react with the curd, bubbles will start to appear on the surface
8. Add 1/2 cup oil. Use any cooking oil that doesn’t have a strong smell, e.g sunflower oil, light olive oil.
9. Add 1 teaspoon vanilla extract or vanilla essence and mix well.
10. Add previously sifted flour (maida).
11. Mix well using a wired whisk or a spatula.
12. Mix until it turns a little smooth and no visible signs of white flour. Do not worry if the mixture is a little lumpy.
13. Place it in the preheated oven and bake for 35-40 minutes at 180 C (356 F) until the top looks brown.
14. Remove the pan from the oven and insert a toothpick in the center to check whether it is fully cooked or not. If it comes out clean, then it means it is cooked. If it does not, then cook for a few more minutes. If the cake turns brown from the top but remains uncooked from the inside, cover the pan with aluminum foil to prevent the cake from turning brown further and bake again for 5-10 minutes.
15. Let it cool for 15-20 minutes. Run a knife on the sides of the pan. Place a cooling rack (or a plate) on the pan and invert both pan and rack to remove the cake from the pan easily. Carefully remove the parchment paper. It will come out very easily.
16. Slice the cake into 2 and fill the center with 2 tbs raspberry jam. Take vanilla frosting and generously layer it over the jam. Cover with the cake layer to make a sandwich and your cake is ready!
17. Either serve it as is with a cup of Tea.