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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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!

chesterpepperpot's picture
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This was the first cake my 12 year old daughter attempted and it was a great success. My other half loved it and boasted so much about it to his colleagues at work that she ended up making one for them.
She is making another today so we can take on a picnic.

rosmcgill's picture

made a lemony version by adding lemon essence to the sponge mixture and used lemon curd filling - delicious, and so moist.

clairebear3's picture
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easy to make and tastes fantastic !! have made 2 or 3 times and enjoyed by all !!

tourer-dan's picture
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I make lots of cakes, and have to say I was disappointed. I made it a couple of weeks back, and again today and unfortunately the cakes are too dry. In all honesty I use the traditional cream the butter and sugar method rather than the all in one, so this could be the problem I guess.......

nannynorma's picture

Made this for a group of elderly ladies, it was perfect. They adored it .The best Victoria sandwich I have ever made.

ilovefoodsomuch's picture

i love this recipe

lemony's picture
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This is simply lovely - a real classic and it tastes so light and yummy. Filled with loads of cream and fresh strawberries is simply lovely and a real trest on a summers day. Definate 5 stars

shabnambhatia's picture
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This was my first attempt at making a "real" cake - made it for my husband as he loves victoria sponge as a surprise and he loved it!

going to make it for a work bake sale next week - its foolproof and delicious and looks amazing too!

emielou's picture
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I've never left a comment before, but this cake is amazing.

I have baked every week for the last 20years and have tried many Victoria Sponge recipes, but this is the best, and I was sceptical because it seemed too easy.

I used 3 large eggs and no milk resulting in a fabulously light and delicious cake that my husband has declared his new fave (he normally reserves that for things containing chocolate).

hammee's picture

My 8 year old son made this for his dad's birthday cake on Friday after school. We added the grated zest of 2 oranges to the mixture as thats dad's favourite kind of cake. (Son said it was orangy enough, he was the chef, dad said he likes it more orangy).

For the icing we followed the butter cream recipe and added a little of the juice from one orange for that orange flavour and missed out the jam and vanilla.

Huge success, all visitors raved about it.

damage78's picture
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I baked this for my friend's baby shower party and even though it's such a simple cake, it was a real hit! A cinch to make, a lovely light sponge and the buttercream filling is a must. Followed the advice about using 4 medium eggs and it turned out perfectly.

cmellon's picture
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Im not much of a cook , but tried this one and came out perfect ,the only trouble is you cant stop eating it :)

cakeanyone's picture
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A seriously good cake! I made this for a friend's birthday at work and had so many compliments I'll definitely be making this again. Used fresh cream and raspberry jam instead of butter cream due to friend's preference.

chedges's picture
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This cake didn't work for me at all, so I was quite disappointed. I remade it using delias all in one recipee and it turned out way better

apotter's picture

I made this cake and it was lovely and moist, heavier than your avaerage sponge, but delicious. I also used cream and jam instead of the icing sugar which worked just as well.

lupinlou's picture
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I couldn't believe that mixing all the ingredients together in one go would produce such a fab cake. I have always creamed the butter and sugar together first, but from now on I will be using this recipe every time. My mum has always made fantastic cakes, I think she may have some competition now! I left out the milk as used large eggs.

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