Classic Victoria sandwich

Classic Victoria sandwich

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(326 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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jaxjt1's picture

This recipe is brill. Just chuck everything in then whisk up and cook. So simple, and tastes really good.Highly recommeneded y me.

gracet3's picture

a great recipe but i suggest the oven at 200 and for about 30 minuetes rather than 20 :)

e_rowland99's picture

DO NOT USE 4 LARGE EGGS! I should have read the comments before making the cake...I used 4 large eggs and the sponge tasted like thick omlette. I wish Good Food had specified the egg size, it would have saved me time and money!

dougaldonut's picture
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Not sure why that only came up as four stars, defo a five stars!

dougaldonut's picture
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Haven't baked in years, tried this recipe out last week and it was absolutely spot on - I did substitute the butter icing in the middle for fresh cream. Everyone loved it, and to be honest it's the best sponge I've ever made - fantastic!!

svh1986's picture
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I've made this recipe numerous times and it's always a yummy cake. I always use 3 eggs and just a tiny bit of milk, and that always seems plenty enough to keep it moist!

hevagall's picture

I've made this a few of times now and it comes out really lovely, I have even used gluten free flour in one and even that came out delicious - so I was told!! (you do need more marg and milk with that flour tho as it can be dry otherwise).

I use baking marg for the cake but always butter for the 'butter cream' and that works well.

damson's picture
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Came out really well - having read previous comments about the quantity of egg I weighed mine to make sure they were approx 200g too as the box I had was mixed sizes.

rose93's picture
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the easiest and tastiest sponge I have ever made! My friends couldn't believe it was home made! It rose up properly (for once) and the buttercream was delicious. I would definately recommend! Lovely!

yummymummy09's picture
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This cake is amazing didnt even last 2 days my boyfriend absolutely loves it the sponge is just so light but strong at the same time
i was a bit sceptical as thought its going to turn out wrong but came out fab i just used jam it was great gonna keep this recipe in our family forever now :D x

sophielydon's picture
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Agree with some of the other eggy comments, I think the 4 eggs need to be small, or I would probably use 3 next time. Love how easy it is, and I always stick my butter in the microwave for 10 seconds before incorporating it which makes it SUPER easy - no aching wrists. Lovely, simple cake.

lgd1982's picture
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Easy to make, but next time i think i will try it with fresh cream in the middle instead of the butter icing as i found this quite sickly.

beautiful-hannah's picture

I have had to write and say how pleased I am with the unctuous looking cake I have sat downstairs on the kitchen table! What a pretty cake for such a lovely time of year! I'm sure, it'll taste equally as good were it a cold wet afternoon in November however!
Very pleased.

lauramillard's picture

I always use this recipe for my victoria sponge and it always works perfectly... however I always cook it at 180c rather than 190c as that seems too hot. The last time I made it I tried 190c, and it caught on the top before it was cooked in the middle so I recommend cooking at 180c - otherwise it's the perfect sponge!

birkenheadbird's picture

I have tried this recipe twice now, the first time was a disaster it was more like a biscuit because I hade to cook it so long. 170C is not a hot enough oven ! I baked the second one at 350C and ...success.

gilljeff09's picture

Try my "old Mums" version 6 6 6 3 and it is fabulous, its easy to remember.
6 oz castor sugar
6 oz butter
6 oz SR flour
3 eggs
bake as Good Food recipe.. Great result

srober47's picture

Just tried this cake there & unfortunatley it all had to go into the bin! The whole thing collapsed in the middle. I will definitely try this again as it was so easy to make, but will try with 3 medium eggs instead of 4.

Butter cream was too sickly sweet, so will decrease icing sugar amount or just use whipped cream as someone suggests.

Of what I tasted of it - it did taste great, haha.

jelliedeel's picture
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I've made this cake a few times now and always comes out lovely. I use 4 eggs and mix by hand. Good exercise for the arms!

mairilaskey's picture

This was my first ever cake to bake and what a success it was. I found the butter cream far to sweet so I used fresh cream instead. I was a bit worried that it would not taste fresh the next day but the cake did not last long enough for that.

jenna25's picture

Lovely cake, although you definitely need an electric whisk to make it (which I don't) my arm is killing me and it took a long time to get a smooth mixture!

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