Classic Victoria sandwich

Classic Victoria sandwich

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(379 ratings)

Ready in 30 minutes, plus cooling

Easy

Cuts into 10 slices

You can't go wrong with this perfect party cake - full of spongey goodness. Makes a super-simple wedding cake, too

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal558
  • fat28g
  • saturates17g
  • carbs76g
  • sugars57g
  • fibre0.6g
  • protein5g
  • salt0.9g
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Ingredients

    For the cake

    • 200g caster sugar
    • 200g softened butter
    • 4 egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 2 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    For the filling

    • 100g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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

    Method

    1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

    2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

    3. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

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    Comments, questions and tips

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    uklaura
    4th Dec, 2016
    5.05
    I followed the recipe exactly (using medium eggs) and it came out perfect. I have used this recipe several times and each time it has been delicious, light and spongy. Great comments from family and work colleagues alike. Although the recipe doesn't specify, make sure you use medium eggs otherwise you'll end up with a very wet mix and a cake that won't bake!
    Mia82
    30th Oct, 2016
    5.05
    This was my first ever attempt at Victoria Sponge and it came out perfect! I weighed the 4 eggs first (205g) and matched the sugar and flour weights as suggested by others and I also replaced 50g SR flour with cornflour. So pleased :)
    heidiwoodham
    30th Oct, 2016
    I made this after being inspired by the GBBO final. It turned out brilliantly and looks and tastes amazing. I used a good quality raspberry jam ( didn't make my own like on the TV show) but I did use a piping bag to pipe my buttercream for a professional look. This extra effort was well worth it. I followed the recipe exactly and it worked perfectly.
    daisydillondog
    27th Oct, 2016
    5.05
    I have just made this cake and it has come out perfectly, light and fluffy , great rise and tastes fantastic. I used 4 medium eggs and Lurpak spreadable butter, and this seems to stop the eggy taste and smell a lot of people have mentioned. I would definitely use this recipe again.
    daisydillondog
    27th Oct, 2016
    5.05
    I have just made this cake and it has come out perfectly, light and fluffy , great rise and tastes fantastic. I used 4 medium eggs and Lurpak spreadable butter, and this seems to stop the eggy taste and smell a lot of people have mentioned. I would definitely use this recipe again.
    madmrsmonkey
    22nd Oct, 2016
    3.8
    Don't be disheartened if the cake doesn't look great when it come out of the oven. I honestly thought it was a disaster but once the filling was in it was pretty good! The edges were a bit crispy and it did smell a lot like egg so I thought it would be horrid - but no! It's not the best Victoria sponge ever but it is tasty.
    madmrsmonkey
    22nd Oct, 2016
    3.8
    Awful. No rise. Smells and tastes overwhelmingly of egg. Don't understand why people are giving 5/5 for this receive when they've actually changed some ingredients. I made this based on the star rating... Wish I'd read the comments first.
    louba11
    15th Oct, 2016
    It's a lovely recipe,tastes great just use a slightly smaller tin. Nice
    champsx5x5
    15th Oct, 2016
    5.05
    Lovely cake, cooked for 25 minutes at 180 in my fan oven and everyone says it's amazing
    Mz Pinky
    30th Sep, 2016
    0.05
    DO NOT FOLLOW THIS RECIPE!!!!!!! Waist of time and money! The recipe is all wrong. The cake was raw from inside....!!!!

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    acjacobs
    26th Aug, 2016
    5.05
    If I added cocoa powder to this, could I use the same recipe for a basic chocolate sponge?
    Monmars
    5th Jul, 2016
    Made this cake yesterday, absolutely beautiful however today the butter cream filling became very oily and I had to scrape it out. How can I stop this from happening? Should I just eat it all in one day?
    goodfoodteam's picture
    goodfoodteam
    9th Aug, 2016
    Thank you for your question. Victoria Sandwiches are always best eaten within a day or two so it should have been fine the next day. It sounds like the icing became a bit too warm. We suggest storing it in a tin in a cool place. Hope this helps!
    Cocopanda's picture
    Cocopanda
    7th Jun, 2016
    Do you use the egg whites by themselves?
    tarewee
    21st Apr, 2016
    Can Good Food please link the variations to this basic sponge cake? This is my never fail recipe when I have to make a sponge cake and friends want the recipe. My magazine cutting from May 2005 has the variations attached: sticky toffee banoffee, pistachio praline & vanilla, blueberry & clotted cream, orange & rosemary drizzle (particularly delicious), coffee and walnut, coconut and lime, nutty apply streusel, fudgy dark chocolate. All those recipes are still here on the Good Food website but separately, not as variations on the basic sponge cake. I suggest that Good Food show the variations here on the basic recipe.
    arRUV
    29th Mar, 2016
    I,ve been making victoria sandwiches for years with never any bad result. I stopped for many years and now they are a disaster I follow the receipy step by step but I get a big hollow at the bottom of the cake and it certainly not light and fluffy . I put baking powder and even used butter to be sure it,s the right amount of fat. Can anyone help please!!
    goodfoodteam's picture
    goodfoodteam
    20th May, 2016
    Thanks for getting in touch and sorry to hear you've not had success with this recipe. From what you've said it sounds like your oven might be at fault. Double check your oven temperature with a thermometer - if your oven is too hot this can have an impact or if your oven is not working properly this can be a tell-tale sign as the heat is not spreading evenly around it.
    taralswift
    13th Mar, 2016
    I live at altitude and struggle with adjusting the measurements correctly to ensure the fluffiness and rising ability. Any ideas?
    rach291
    9th Mar, 2016
    Has anyone tried making this using gluten free flour? First attempt (with no changes) didn't rise much although the texture was good. Second attempt (used plain flour instead of self-raising, didn't change the baking powder quantity) hardly rose at all and the texture was horrible. Third attempt (extra 1/2 tsp of baking powder) rose a bit more than the first but still nothing compared to what it should be. Any suggestions? Using a fan oven at 170 degrees and baking for about 23 minutes. The cake had a lot of bubbles while it was baking and these didn't fully go away when it had set.
    goodfoodteam's picture
    goodfoodteam
    20th May, 2016
    We often use xanthan gum at Good Food when making gluten-free cakes as it improves the texture and rise. It replaces the stretchy property that the gluten adds to the flour. You can buy it from health food stores and the special diet section in larger supermarkets. The bubbles in your mix sounds like you may have added too much baking agent, or that the gluten free flour just couldn’t trap the bubbles from the raising agent as it cooked. For an alternative gluten-free cake, take a look at Luscious lemon & raspberry sandwich on this website as it rises beautifully and taste delicious.

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    Clivealive63
    31st Aug, 2016
    Whenever making a sponge like this, before I do anything , I weigh my eggs. 3 large eggs came to 210g .... or 4 small eggs were similar Therefore I need 210g of flour, sugar and butter ...... batter is light and not wet. Weigh your eggs first ..... :-)
    corgimuffs's picture
    corgimuffs
    1st May, 2016
    5.05
    Everything about this recipe is great, except the cooking time-we baked this for about 45 minutes as apposed to the 20 minutes suggested.
    mrssippy
    13th Mar, 2016
    5.05
    this cake was so easy to make but I adapted it slightly and replaced 50gms of the flour with cornflour as I do with all my sponges makes them light as a feather DELISH !!!
    Torit
    11th Jan, 2016
    I added an extra egg white and a few drops of vanilla extract to the cake batter and it was light and fluffy and tasted delicious.
    freyfreyB
    1st Dec, 2015
    i recommend sieving the flour first, as i found that it created lumps in my mixture and didn't come out :(
    chlotridge
    19th Jul, 2015
    5.05
    This recipe is so reliable, I always manage to make a perfect sponge with this. I have done it a few times with plain flour instead of self-raising when I haven't had any self-raising in the cupboard. I add just a smidgen more baking powder and the result is the same! Love this.
    GeorgeHepher
    18th Mar, 2015
    3.8
    I always bake this cake in one tin and then cut it in half afterwards as I think it rises better and means you don't need to level the top of the bottom layer off, saving precious cake!
    freyfreyB
    1st Dec, 2015
    good tip thanks
    CiaranDUK
    21st Feb, 2014
    If you only have one tin, why not cut the top of the cake off (when cooled!) and make a giant butterfly cake instead?
    katewashington
    27th Nov, 2013
    I used Cadbury's dark and milk chocolate, 99g bar of each melted and mixed with 300ml sour cream enough to cover the whole cake. It was absolutely delicious. I think I got the recipe from this site.

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