Every time I make an almond cardamom Victoria sandwich I now think of my favorite holiday. Picture a perfectly laid tea table: lace linens, floral patterned china, Victoria sandwiches, scones, fresh jam, fabulous tea, and some savory tea sandwiches. All while watching lions and hippos lazily lounging by the watering hole at the end of the dock at the “camp” we were staying at.
For a the perfect almond cardamom Victoria sandwich you need to make sure your almond cardamom sponge is light, airy, and springy, the butter cream is light, and the jam isn’t too thin. Lastly, do not get overzealous with the jam and cream. Thin layers of both on cooled cake, to ensure that you don’t end up with a soggy mess. You can tell from my picture that it had already started oozing out a bit as it warmed, so be careful.
This also means stray away from traditional American sponge cake recipes. They tend to rise in the center and have thinner sloped edges, which you don’t want. Also, and I stress again, wait till your cakes and jam are completely cooled, otherwise your butter cream will melt on the cake and your jam will just absorb into it. Another side note, when working with butter cream don’t over chill it, given that it is nearly pure butter, it will harden again. If you do need to stick it in the fridge, remove it at least 10 minutes before use.
Normally, I like to make my own jam for this, but that said, sometimes I can’t be bothered. So when that happens just pick up your favorite imported jam instead, and don’t just settle for strawberry. You can try any jam you please.