Classic Victoria sandwich

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• Suzanne

  07 November 2007

  Suzanne rated and commented on this recipe

  

  The first time I made this was with 4 extra large eggs, which is what I had in the fridge, but this made the end result far too eggy and dense - I'm afraid the lot ended up in the bin. I tried again with 4 medium eggs and voila! - the perfect Victoria sponge. As it was for a friend's birthday, I made double the amount of filling, dyed the second batch a pale pink, then iced the entire exterior of the cake with it before decorating with sugared roses. My friend adored it.

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• kim

  09 November 2007

  kim commented on this recipe

  I have tried many other victoria sandwiches, but this was perfect!! will be making this one again & again!

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• Emma

  12 November 2007

  Emma rated and commented on this recipe

  

  Very very nice - and it is quick and simple to make due to no fussing ! Just put all the cake ingredients into a bowl and mix.. do make sure that your butter is very soft indeed else it can turn into a bit of a chore to intergrate it into the batter.. I didnt bother with the butter icing (I think the cake is splendid enough) so just used jam for the filling... can recommend this thoroughly!

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• margaret

  13 November 2007

  margaret commented on this recipe

  I have made this cake now loads of times and impressed everyone the only change i made is i use large eggs so only need 3 eggs instead of 4 but if you have smaller eggs use 4 give it a try easiest sponge i have ever made and it is light and fluffy

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• JoJo

  15 November 2007

  JoJo commented on this recipe

  Wow, this cake was so easy to make, my first real attempt at a sponge and it turned out really well.. .not only that but it tasted delicious!!!!

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• Rachel

  27 November 2007

  Rachel rated and commented on this recipe

  

  The best victoria sponge recipe I have made. Really light and delish.

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• Shelly

  29 November 2007

  Shelly rated and commented on this recipe

  

  Fab recipe, I use this all the time and make loads of different versions including adding colours or flavourings to the sponge. I also have made this with fresh cream and strawberries which was lush. I agree with the comments about the eggs and I use either 3 large or 4 small eggs. I have also made this using my food processor and the result was just as great!

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• annie

  03 December 2007

  annie commented on this recipe

  use 4 medium eggs or 3 large everything in together dont bother with butter cream jam is suffice

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• Lee

  18 December 2007

  Lee commented on this recipe

  This recipe is by far the easiest, most reliable and tastiest that I have used. The "can't go wrong" guarantee really is true!

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• notsmithers

  06 January 2008

  notsmithers commented on this recipe

  Great recipe. Tried it with lemon curd instead of jam and put a couple of drops of lemon in the butter icing. Will be using this recipe again!

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• claire

  18 January 2008

  claire rated and commented on this recipe

  

  I tried this with great enthusiasm after reading the other comments, however I was not so pleased with the results. Even though the sponge looked great, they were a bit too heavy and not light like they have been when I have used less eggs. I used medium eggs, perhaps I should have used small instead?

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• Danielle

  01 February 2008

  Danielle rated and commented on this recipe

  

  The best victoria sponge i've ever had!

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• Angela

  02 February 2008

  Angela rated and commented on this recipe

  

  Easy recipe. Very nice sponge cake. I used homemade marmalade (no butter icing) for the filling and it tasted delicious. I will definatley make this again.

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• Vinylskin

  07 February 2008

  Vinylskin rated and commented on this recipe

  

  I've made this a few times now when I've had friends over for tea. I love that you can just throw all the ingredients together. I always keep a jar of jam on the ready so I can make this cake at the drop of a hat. It is always a success.

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• knickers noo

  08 February 2008

  knickers noo commented on this recipe

  I'v tried alot to make a victoria sandwich, before and no success until today. Really pleased with the results carnt wait to show it off at tea time.

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• smokey67

  10 February 2008

  smokey67 rated and commented on this recipe

  

  made this a few times and everyone has been impressed, used 4 medium eggs.

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• dolly

  25 February 2008

  dolly commented on this recipe

  By coincidence I'd already made this cake but without baking powder or milk. This is the first time I've made a cake for years, my daughter was amazed and delighted, and in less than 2 days it was all gone. I've been instructed to make more and I'm already planning to try the lemon curd variety although my daughter isn't keen, she'd prefer the original.

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• Jo Jo

  02 March 2008

  Jo Jo commented on this recipe

  I've tried this recipe several times and each time it came out perfect and was a great hit with our guests.

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• Jo Jo

  02 March 2008

  Jo Jo rated this recipe

  

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• margaret

  03 March 2008

  margaret commented on this recipe

  baking is not my strong point but this cake turned out great. was a bit concerned when i took it out of the tin as it appeared very greasy but it tasted good. I used fresh whipped cream and jam instead of butter cream.

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Ingredients

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk

FOR THE FILLING

• 100g butter , softened
• 140g icing sugar , sifted
• drop vanilla extract (optional)
• 340g jar good-quality strawberry jam ( we used Tiptree Little Scarlet)
• icing sugar , to decorate

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Ready in 30 minutes, plus cooling

Cake base freezes well for 3 months

Ingredients

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk

FOR THE FILLING

• 100g butter , softened
• 140g icing sugar , sifted
• drop vanilla extract (optional)
• 340g jar good-quality strawberry jam ( we used Tiptree Little Scarlet)
• icing sugar , to decorate

Per serving

558 kcalories, protein 5g, carbohydrate 76g, fat 28 g, saturated fat 17g, fibre 0.6g, sugar 57g, salt 0.9 g

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