Gaby’s Victoria sandwich

Seven-year-old Gaby shares her special Victoria sandwich recipe – a great cake for Mother’s Day

  • Prep:30 mins
    Cook:20 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 439
  • fat 25g
  • saturates 16g
  • carbs 55g
  • sugars 41g
  • fibre 0g
  • protein 2g
  • salt 0.58g


  • 140g butter, softened
  • 140g caster sugar
  • 2 eggs
  • 140g plain flour
  • 1 tsp baking powder
  • 1-2 tsp milk
  • 100g butter, very soft
  • 140g icing sugar, plus extra for dusting
  • 2-3 tbsp strawberry or raspberry jam
  • hundreds and thousands, to decorate


  1. Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm sandwich tins. Beat the butter and sugar together with an electric whisk until fluffy. Beat in the eggs, followed by the flour and baking powder. Add enough milk to the mixture so that it falls off a spoon easily. Divide between the tins and bake for 20 mins or until a skewer comes out clean. Turn the cakes out onto a wire rack and cool.

  2. To make the filling, beat the butter until smooth, then gradually beat in icing sugar. Spread butter cream on one cake up to the edges. Spread a layer of strawberry jam on top. Put the second cake on top and squash it down so the butter cream sticks out a bit. Press hundreds and thousands onto the butter cream with a teaspoon. This is messy, so put the cake plate on a tray to catch any that escape. Dust the top with icing sugar, if you like.

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