Classic Victoria sandwich

Classic Victoria sandwich

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(314 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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novicecook1's picture
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This recipe is very easy. Only problem is that it does not specify what size of eggs should be used. I used 4 large eggs which resulted in a heavy sponge that almost tasted eggy. Will definitely make it again but with only 3 large eggs.

tanyah's picture
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Perfect!! easy, fool proof and delicious

dogblud's picture
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I am now considered a master baker on the back of this - ecellent recipe, and I'd never baked before this!!!!

champagne_queen's picture
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Made this for the first time yesterday - used my food processor - and it turned out absolutely perfectly! Used Waitrose luxury lemon curd, which is very tangy, instead of the jam and it was delish!

smoothiestar's picture
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Can't go wrong with this!Delicious.

catahern's picture

Went down a storm! I'm not always great at baking cakes, but this was so easy and the timings were perfect so it couldn't go wrong. I used home made jam to make it extra special and it was delicious. I'll be baking this one again!

khitajrah's picture
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Incredibly lovely, light and fluffy and I used all 4 eggs (large size). Will definitely make again! We used whipping cream and fresh strawberries instead of the buttercream and jam.

1poirot's picture
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I do not have much luck with baking but tried this recipe last week and was amazed at the result. It was so light and fluffy that I can honestly say it was the tastiest Victoria sandwich that I've ever tasted (even though I did make it myself). The only change to the recipe was that I didn't use baking powder but it was fine without. This week I decided to try it again to make sure it wasn't a fluke and I added baking powder - take it from me you don't need it as I ended up with half the mixture in the bottom of the oven! The cake itself though was as light and fluffy as before so I will definitely continue to use this recipe but will remember not to use baking powder!!

leandas2007's picture
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Made this today, v light, will make again x

mrsb1977's picture

I've always wanted to be able to bake a nice Victoria sponge but never quite managed to get it right until now! It was really easy to make and my husband who has always laughed at my baking thought I had cheated and bought it from a shop! I was so happy with the result and it was eaten by the family in no time. Loved it, thank you : )

sharonwithnell's picture
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Delicious. Didn't have any baking powder but still rose nicely. Added coco powder to the mixture for one of the tins as my son prefers chocolate cake, and this was also lovely.

queen2's picture

ive tried and tried but its always going wrong but i no ill get there in they end.

caledoniangirl's picture
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This cake is fabulous!!! I made it for my daughters birthday and everyone thought it was great. My daughter said it was better than her dads, whose a baker!!

helengk's picture

Excellent sponge, light as a feather and I am new to baking so it definitely does not require any expertise!! It is a hit everytime I make it. Thank you!

eiribaker's picture
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I have never been good with sponges ... until now! This is a fantastic recipe, really easy with good results. Already a family favourite!

wipeoutqueen's picture
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One of the easiest, lightest and tastiest sponge cakes I have made in a while. I'll certainly be using this recipe again and telling all my friends about it.

crystaldi's picture
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This is the first time ever I have baked and it has come up superb! I only had a 24cm tin and so put all the mixture into one tin. It has worked just fine, but I found I needed to double the time it took to bake. 20mins was not enough.

jog_on's picture
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I think I've rated this before...but I love this recipe!

Makes the perfect birthday sponge cake. I add a few drops of vanilla to the cake mix too.

Yummy!!! x

louisablankson's picture
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This is the best recipe I have come across and has relighted my passion for baking. I made it for a friend's birthday as a surprise and it was delicious. If I hadn't promised I would have kept it for myself!

Anyone who thinks they can't bake for toffee, I challenge you to get this wrong!

marimcginnis's picture

This turned out so well that my family thought I'd bought it from Waitrose!

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