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Classic Victoria sandwich

Classic Victoria sandwich

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(359 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

    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

    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

    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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Comments (535)

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
5

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
5

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.

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
3.75

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
5

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 ! :(

Thegingerbiscuit's picture

I made this cake for work and everybody loved it! The sponge is really light and goes perfectly with the jam and buttercream filling. The only thing I changed was that I added 1tsp of vanilla essence to the sponge itself for extra flavour.
Follow my baking blog: www.thegingerbiscuitblog.wordpress.com

Thegingerbiscuit's picture

I made this cake and took it to work and everybody loved it! The sponge is really light and works perfectly with strawberry jam and butter cream. The only thing I changed was that I added 1tsp of vanilla essence to the sponge itself for extra flavour.
Follow my baking blog!: www.thegingerbiscuitblog.wordpress.com

kittyperry's picture

Any idea how this would work with a chocolate buttercream icing in the middle and no strawberry jam?

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Questions (27)

goodfoodteam's picture

It sounds like you could have done one of a few things. Either the ingredeints were not beaten well enough, they were not all the same temperature or your oven was too hot. You can check this with an oven thermometer, thanks.

sallybunch's picture

hi I wondered if someone could help me please I have been doing this Victoria sponge recipe for ages and love it in two 20 cm tins . I am doing a birthday cake for my little boys 5th birthday and have bought a 26cm tin but as I not that skilled I m not sure how to alter the weights of ingredients also can I put it in the one tin then cut in half when its cooled many thanx sally x

goodfoodteam's picture

Hi there. For the size tin you require you would probably need to double the quantaties there. However, rember that baking large cakes can be a tricky experience, as few recipes are written for bigger sizes and simply doubling up ingredients does not always produce the expected results and we can only give a guide as we have not tested the recipe in this sized tin, hope this helps.

Dodo's picture

I've baked the classic Victoria sponge today & I'm very disappointed. It didn't rise too much & is quite heavy. Why is it neccessary to use baking powder when self raising flour is used? I folded the flour in rather than putting all ingredients in at once & mixing to a batter as stated. I've never heard of a cake mixture being described as a batter!!

goodfoodteam's picture

Hi there, sorry to hear that you were disappointed with the cake, to get a good rise you need to make sure that you cream the butter and sugar together really well, until very pale and fluffy. Often in cakes an extra raising agent is added along with the self-raising flour, to give it an extra boost. Thanks.

Ozzy_and_Elvis's picture

for me, the secret to a Victoria sponge is the all-in-one method as this is the traditional way/ texture of the sponge, and also as it is a heavy consistency, the baking powder gives it that extra boost. have another go and see what happens ;)

katrinaridout's picture

Baking powder, I think, gives it an extra boost. Mine doesn't rise massively but you have to be quite accurate with temperature and importantly timings. I check after 20. Mins and end up giving an extra 3. With the mixture itself, I put everything altogether in a bowl and use electric hand mixer. I've learnt from bad experience to do less with the mix, I do beat eggs though before beating all together. Good luck, keep trying, it really is a lovely cake!

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Tips (10)

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