Classic Victoria sandwich

Classic Victoria sandwich

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(319 ratings)

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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

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

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sozzie's picture
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Really quick and easy to make. This recipe is a really good, basic sponge that can be adapted as you please. I put jam, strawberries and fresh cream in, absolutely delicious!

Thephuckup's picture
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Okay so I'm a 15 year old cooking failure and I managed to "make" this cake. Time to explain.

Okay so I didn't have a cake tin or a scale or anything so everything ever was an aproximation. I didn't have a bowl big enough to stir this crap so in the end it looked like this:
http://31.media.tumblr.com/e78911b9f11b40a27cbae72f3bfaa818/tumblr_n8uom...

Anyways I didn't have the stuff to make the filling so there's none of that but after 20 minutes it had cooked into a flat cake. Very flat, but VERY Tasty.
It looked like this:
https://31.media.tumblr.com/93c5e4954f51aa5542e1e75c93e1355d/tumblr_n8up...

and my satisfied face looked like this:
http://37.media.tumblr.com/eb71393f7aa337351af343fece7c5070/tumblr_n8upp...

In conclusion; it would taste a lot better if some professional had done it and yet it still tasted good so I hope to god I get to taste professional Victoria Sandwich

P.s. my mother just realized we've both eaten 5 "servings" of this cake so we're going to die from hypoglycemia now

Thephuckup's picture
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Okay so I'm a 15 year old cooking failure and I managed to "make" this cake. Time to explain.

Okay so I didn't have a cake tin or a scale or anything so everything ever was an aproximation. I didn't have a bowl big enough to stir this crap so in the end it looked like this:
http://31.media.tumblr.com/e78911b9f11b40a27cbae72f3bfaa818/tumblr_n8uom...

Anyways I didn't have the stuff to make the filling so there's none of that but after 20 minutes it had cooked into a flat cake. Very flat, but VERY Tasty.
It looked like this:
https://31.media.tumblr.com/93c5e4954f51aa5542e1e75c93e1355d/tumblr_n8up...

and my satisfied face looked like this:
http://37.media.tumblr.com/eb71393f7aa337351af343fece7c5070/tumblr_n8upp...

In conclusion; it would taste a lot better if some professional had done it and yet it still tasted good so I hope to god I get to taste professional Victoria Sandwich

THE OP BAKER's picture

im 12 and just made it easy and fun

CurlysCooking's picture

Really easy recipe which makes a lovely light and fluffy cake. Instead of the buttercream filling I used a recipe for a fresh cream and strawberry filling which was a little bit more special than just cream and berries! You can find the recipe I used on my blog www.curlyscooking.co.uk if you want to have a go :)

D3mQN's picture
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Very easy to make, We love it! Filled it with Chocolate butter cream, Chocolate squirty cream on top and it didn't last long sat on the side :D Also, I like to add a splash of Vanilla extract to the cake batter before baking :)

Damian

Mags09's picture
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Very easy sponge. Lovely and light. I filled it with lightly whipped cream and strawberry jam. Worth a try if you're a novice baker.

Mags09's picture
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Very easy sponge. Lovely and light. I filled it with lightly whipped cream and strawberry jam. Worth a try if you're a novice baker.

Linseylou's picture

This recipe was so easy to follow.The first Victoria sponge I have ever made, being a bit of a novice, I was surprised how easy it was.Looks and tastes fab , given the tips re the butter cream I did use less than suggested.which worked well.I would say to bare in mind that the cream will spread to the ends when you cut into it so I guess filling the middle and leaving an edge would work best.Fab recipe :)

ellecim's picture
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I made this for my Mother's 85th birthday afternoon tea and it was very popular. It's very easy to make, looks and tastes delicious. I filled it with fresh cream and a mixed berry compote then dusted the top with icing sugar (using a happy birthday stencil). Highly recommended!

kmct's picture

I liked it, it was easy and quick and tasted good. I didn't bother with the butter cream filling, just stuck with jam and covered the thing in icing for a birthday cake. It went down a treat.

Chef spence's picture

Disappointing....... Tasted nice but was a total flop! Took out of oven, looked good, next time I looked they had shrunk! Was for a birthday, had to start again with different recipe

jazzyc's picture

This cake was so quick and easy to make. My kids aren't fans of too much buttercream so i just put strawberry jam on one layer. The cake was huge and very spongy. We ate ours with thick custard and there was no waste

CiaranDUK's picture

My first ever cake bake from scratch! Using my own judgement I left it in for about thirty-five minutes rather than twenty. That proved much better as the cake was still raw batter in the middle after twenty.

rachaeldee's picture

Lovely recipe, simple and quick with amazing results. Produces a light and moist sponge. I do think the recipe is for far to much butter cream however. I used half if that and recommend this as the cake would be to sickly with the full amount.

Dani1992's picture
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Great recipe, only down side was my oven is very hot so I could of done with taking it out at about 15 minutes as it burnt a little. However it's all trial and error :) tasted delicious though and will defiantly be doing this recipe again

MsAustentatious's picture

My first ever Victoria Sponge- great recipe. I'm very pleased with the result. However I did bake for 30 minutes instead of 20. Other than that-great!

ameredith1's picture

Just finished making this cake. The sponge in general is soft and moist so I'm very happy with it.

However, I found the buttercream instructions are slightly excessive. There is way too much buttercream given the current instructions. Perhaps by reducing the butter to 50g might help instead and adding the icing sugar until well formed.

The buttercream was also very wet. It actually ruined my cake as the top layer of my sponge has actually slid away from the bottom layer and the buttercream has oozed everywhere, meaning it is a waste and far too wet. I've popped it in the fridge in hope of saving it :(

jjhumphries1979's picture

Made my first ever Victoria Sponge cake using this recipe and it turned out great ... Soft, moist and too easy to eat ;) Definitely going into my favourite recipe list!

shakila1's picture

very easy recipe. first thing i made when i started baking for the first time this year. turned out perfect.

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