Damson Jam Victoria Sandwich

A timeless British classic — light sponge layered with whipped cream and rich Damson Jam.

Few cakes are as loved as a Victoria sandwich. This version pairs a light buttery sponge with softly whipped cream and
The Artisan Kitchen Damson Jam, whose deep fruitiness brings a gentle tartness to the sweetness of the cake.

Finished with a dusting of icing sugar, it’s the sort of cake that feels both nostalgic and quietly celebratory.

Makes: 1 Victoria sandwich

Prep time: 15 minutes

Bake time: 20 to 25 minutes

Ingredients

200g unsalted butter, softened

200g golden caster sugar

4 large free-range eggs

200g self-raising flour

1 tsp baking powder

2 tbsp milk

150ml double cream, lightly whipped

4 to 5 tbsp Damson Jam

Icing sugar, for dusting

Method

Preheat the oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.

In a large bowl beat the butter and sugar together until pale and fluffy.

Add the eggs gradually, mixing well after each addition. If the mixture begins to split, add a spoonful of flour.

Sift in the flour and baking powder, then gently fold through with the milk until smooth.

Divide the mixture evenly between the tins and smooth the tops.

Bake for 20 to 25 minutes until golden and springy to the touch.

Leave to cool in the tins for five minutes before turning out onto a wire rack to cool completely.

Whip the cream until just holding soft peaks.

Spread the damson jam over one sponge, top with whipped cream, then place the second sponge on top.

Finish with a light dusting of icing sugar before serving.

Serving

Best enjoyed the day it’s made with a pot of tea. For a small twist, add a splash of vanilla to the sponge or fold a spoon of crème fraîche into the cream for a little extra tang.