Marbled victoria sandwich

Name: Marbled victoria sandwich
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10
Ingredients: 225 g (8oz) unsalted butter, softened, plus extra to grease; 225 g (8oz) self-raising flour, plus extra to dust; 6 tbsp. raspberry jam; 225 g (8oz) caster sugar; 4 medium eggs, lightly beaten; 1 tbsp. milk; 250 mL (9fl oz) double cream; 75 g (3oz) icing sugar, sifted, plus extra to dust

Take a twist on the classic Victoria sponge cake with a marbled effect using dollops of raspberry jam.

By The GH Kitchen TeamPublished: 21 April 2014

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Serveware, Cup, Cuisine, Dishware, Food, Drinkware, Ingredient, Coffee cup, Tableware, Finger food,

Preparation Notes: Plus cooling

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Yields:

Prep Time:

30 mins

Cook Time:

25 mins

Total Time:

55 mins

Ingredients

225 g (8oz) unsalted butter, softened, plus extra to grease
225 g (8oz) self-raising flour, plus extra to dust
6 Tbsp. raspberry jam
225 g (8oz) caster sugar
4 medium eggs, lightly beaten
1 Tbsp. milk
250 ml (9fl oz) double cream
75 g (3oz) icing sugar, sifted, plus extra to dust

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Lightly grease two round 20.5cm (8in) sandwich tins, then line bases with baking parchment. Dust sides with flour, tapping out any excess. In a small bowl, mix jam with 1tsp water to thin it slightly.
2. Step 2
  Put the butter and sugar into a large bowl and beat with an electric hand whisk until pale and fluffy - about 3min. Gradually add eggs, beating well after each addition (if the mixture looks as if it might curdle, add a few tablespoons of the flour).
3. Step 3
  Sift over flour and fold in using a large metal spoon. Fold in the milk. Dollop over the jam and gently marble through using a spoon. Divide mixture equally between the prepared tins. Level a little, but don't smooth completely or you'll lose the marbling.
4. Step 4
  Bake in centre of the oven for 20-25min or until cakes are golden and a skewer inserted into the centre comes out clean. Cool in tin for 5min before removing from tin and cooling completely on a wire rack.
5. Step 5
  When cakes are cool, whip the cream and icing sugar until the cream holds medium-firm peaks. Peel off parchment from cakes and sandwich together with the cream. Transfer to a stand or plate and dust with icing sugar. Serve in slices.
  
  You may also want to try our classic Victoria sponge recipes:
  
  The perfect Victoria sponge (2012)
  
  The perfect Victoria sponge (2007)
  
  Classic Victoria sponge

As a variation

Fresh berries can be added to the cream layer of this colourful cake.

Per Serving:

Calories: 551
Fibre: 1 g
Total carbs: 55 g
Sugars: 39 g
Total fat: 34 g
Saturated fat: 21 g
Protein: 5 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time