Classic Victoria sandwich

Classic Victoria sandwich

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(341 ratings)

By

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Cooking time

Ready in 30 minutes, plus cooling

Skill level

Easy

Servings

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

Additional info

  • Cake base freezes well for 3 months
Nutrition info

Nutrition per serving

kcalories
558
protein
5g
carbs
76g
fat
28g
saturates
17g
fibre
0.6g
sugar
57g
salt
0.9g
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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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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.

Recipe from Good Food magazine, May 2005

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Comments, questions and tips

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Comments

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Selinarp's picture
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So quick and easy to make and tastes yummy. Sponge was really light and fluffy.

amy1245's picture
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Divided this by 4 last night to make a mini one as a trial as I have been asked to make my sister's 18th birthday cake (big pressure) so wanted to be sure whatever I was making was going to be good! It was lovely, slightly too much filling, so I just didn't use it all, but better than not being enough!
Really great, it will be covered with icing and decorated for the birthday cake :)

ivana2005's picture
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Excellent, simple recipe, my granny called this a "gleichgewicht" which is German for "equal weights" the same weight of sugar, butter, flour and eggs..
However, I prefer cutting each baked cake horizontally so that I fill it with 3 layers of filling. I just love multi-layered cakes.

luptonian's picture
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Made this today into a coffee cake, by substituting the milk for a couple of tablespoons of strong coffee, and making a coffee buttercream (using 200g icing sugar, 125g soft butter, and 2tbsp of strong coffee), and its turned into my best cake yet. I also didn't just 'beat all the ingredients together', but thoroughly creamed the butter and sugar first, adding eggs in one at a time, then the coffee, and lastly the flour. Strongly recommend the mix though, its lovely and fluffy and light!

Chitts's picture

I have made hundreds of sponges over the years and this is a really simple one with brilliant results. Cook for 5-8 mins longer though.

tpsk's picture
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Literally cannot go wrong with this cake. So quick and easy!

sarahharas1's picture

Really easy to make cake that looks and tastes yummy. Only problem is the time for baking, 20 minutes is not enough and I'm never sure how much longer I should bake for!?

aboyd's picture

Use a skewer to poke the cake to see:
If it comes up with some wet batter, crumbs or stickiness on it, the cake needs to bake some more.
If it is dry, then the cake is done.

Flambardjack's picture

Made this today, very easy to follow although had to bake a few minutes longer than suggested to get a nice golden brown colour. Finished cake looks great, looking forward to tea time now.

tagatone's picture

Made this today with my 8 & 9 yr old. I weighed the ingredients they did the rest. When I saw the small amount of mix shared between two tins I thought it would be a disaster. They rose beautifully & the sponge was so light really easy quick cake to make.

JiaUbaid's picture

Tried this one,came out v well.Poured the mixture in one tin so i had to adjust the temperature and time.easy + minimum effort.

Thegabbleduck's picture
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Fantastic recipe, I used fresh cream and raspberry jam.

I saw a few people asking how to increase the recipe, you'll find that the eggs will = the same amount as the rest of the ingredients (In this case 200g.) This means you can increase the cake to any size wanted by weighing the eggs, and matching all of the other ingredients to this :)

Kirstyjane123's picture

This recipe is wrong. You are only supposed to use 1 egg per 100g of flour. When I followed this recipe my cake came out smelling and tasting of eggs.
Because of this I has to throw the whole batch into the bin which I am not impressed about in the slightest.

tagatone's picture

Made this cake today and it was perfect. Recipe is not wrong.

mcredd's picture

Sorry, but you are wrong.Tradional Victoria is 1 egg per 2oz or 50g flour - 56g if being very accurate.

satans_lil_sister's picture
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Not a fan of Victoria Sponge myself (no chocolate = meh, IMHO), but it was a request from a colleague. I am an experienced baker and slinging all the ingredients in at once felt a little strange. But it worked! Didn't rise as much as I would have expected, but that could have been because I made an almost-double (x1.75) batch in 23cm tins and so had to adjust the cooking time/temp. Still, took it to the meeting and it got rave reviews! I used the jam/butter-cream filling and found, as others have commented, I didn't need as much as indicated.

BeginnerCook's picture

Hello there, seems like a nice beginner cake to experiment with before going on to tougher ones like ultimate chocolate!

trishpjr's picture
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Really easy to make, very nice results for minimum effort. I have made three of these now and all have been really moist and yummy.The first time I used my food processor but the next two times just an electric hand whisk and it worked fine. It does make quite a big cake, which was just as well as it didn't last long, family and friends loved it! I used a bit extra vanilla essence in the butter cream which I thought worked well.

tillyflop2311's picture

Made this today and it is delicious.
I used fresh cream in place of the buttercream. This was only to keep the sugar content as low as poss as my husband is diabetic. He loved it as did I.

sarahharas1's picture

I tried making this cake. One of the tins came out fine, other one wasn't cooked properly. I hate my oven and having nothing but cooking disasters since owning it !
Most cakes I make aren't cooked within time scale given, then after adding for few minutes extra it's over cooked.
EDITED: Added other tin and it's cooked ok now, but one has sinked ! :(

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