Classic Victoria sandwich

Classic Victoria sandwich

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(362 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 (539)

holtrcy's picture

I made this sponge without high hopes as I am not a natural cook, the results were fantastic!
I will be making this recipe again.

nazjamo's picture
4

I'm making this cake right now... it's a really good recipie, and it's a good size. I don't know what i've done wrong but it's all knobbly/bubbly on the top, with icing on it'll be fine. I'm sure it'll taste awsome, great recipie!

ruby07's picture
4

Nice recipe, easy to made and very quick. Dont have to buy any special ingrediants, everything was in the press....Sponge was moist and I used a thin layer of good quality strawberry jam. Went down very well with a cup of tea!

carodarcy's picture

I don't mean to quibble, but surely for a classic Victoria Sponge, you should cream the eggs and sugar, before adding the other ingredients? This is simply an all-in-one sponge, as per Delia Smith in her Complete Cookery Course from back in the 1980's. There's a distinct difference in taste between an all-in-one and a creamed mixture, as Delia makes clear in the same book. Her recipe, or James Martin's Granny's Victoria Sponge, are much more authentic.

chrissiedoll's picture
5

I absolutely love this receipe. It is so easy to make when you know people are coming round, and it is done and dusted within an hour. The only advice I will give is weigh the eggs beforehand, and use the same weight of eggs as flour, sugar and butter. This is the way I did it the first time, having read another review. The first time I made the butter icing. Now I tend to whip up some cream, and use Tiptree strawberry jam. I made 2 tonight, one for ourselves and another for a birthday. Absolutely delicious and it goes down a treat.

katyness7's picture
5

Loved it, loved it, loved it!! So easy and delicious. Making it for tes with the in-laws tomorrow, but this time will use marmalade as suggested.

tracy1970's picture
5

Lovely cake. Easy to make and tastes great. Got lots of compliments. Filled with fresh cream and raspberry jam.

lor1982's picture
5

Have made loads and it is divine!!

bluemuma1's picture
5

I love this cake!! Its very simple to make but i use double cream with a few drops of vanilla esscence and some sugar as im not a fan of butter icing. Cover the top in cream and lots of fresh strawberries yum!! x

chala2692's picture
5

Use this recipe all the time, so glad i found it, perfect cake EVERY TIME :)

mccamley's picture
5

Made it for Sunday dinner desert at my mother in laws & there was 8 happy customers mmmmmm it was lovely :) im sooo proud of myself lol

esyllt's picture
5

Foolproof recipe! First time i made it i turned out perfect! :)

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
4

Not sure why that only came up as four stars, defo a five stars!

dougaldonut's picture
4

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
4

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
5

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.

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