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Classic Victoria sandwich

Classic Victoria sandwich

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(354 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

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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.

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Comments (533)

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
5

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!

Frantic Flapjack's picture
4

Best victoria sponge recipe I've tried. Really light and excellent texture.

junefallon's picture
5

Made this recipe last weekend, so so easy, tasted even better the second day. Very light, I didn'thave butter so used Flora instead & it didn't appear to affect the results.

inkyskin's picture

the cake wasn't light at all..really heavy and dense,i used 4 eggs,so maybe if i make it again i'll try it with 3 and hope that works.

clarel's picture
3

Definitely only need 3 eggs if using large ones if that is the reason why mine was dense and quite heavy as others are suggesting.

joanne_phonics's picture
4

In the cake competition at work I used this recipe, and although I didn't win it was a mighty fine cake! Used medium eggs as suggested, but mixed them in very slowly (took AGES, but did it teaspoon at a time) and then folded in the flour (which I sifted) with a metal spoon. Turned out nice and light.

meenie's picture
2

Am I the only person here that thought this was a sponge recipe?! Don't get me wrong, the cake was delicious (I used it for my daughter's 1st birthday cake but made it in the shape of a "1"), but the cake was very dense, and not fluffy at all like a sponge. It is more like a buttercake recipe, and try adding a few drops of strawberry essence to the buttercream. It did wonders to the overall taste of the cake, as well as putting some vanilla sugar in rather than normal sugar!

maddster09's picture

this was amazing cake easy to make aswell
everyone loved it

kitkatgirl's picture
5

If you arent sure about the size of your eggs, just remember that the flour, butter, sugar and eggs should all weigh the same, so crack your eggs into a bowl, whisk them with a fork and weigh out exactly 200g....sorted!

lesanddog's picture
5

Superb, have baked this loads of times now. Very light moist sponge with great filling. Freezes very well in portions for lunchboxes. Constant supply on hand for delighted husband. Have also adapted it to Chocolate sponge - replace four tablespoons of flour with four tablespoons of cocoa powder. Chocolate cake is best eaten day after to allow for denser texture.

jalebailey's picture

Ooops sorry!!!!!!!! I didn't see that yesterday as it's been marked in the recipe.FREEZABLE

jalebailey's picture

Can someone please tell me if this cake is freezable?

kerry0411's picture
4

Hi Folks
like you loved this simple cake. I added a healthy measure of port to my mix (only used 3 med eggs and just a splash of milk to ensure that wasn't too "wet"). Then I used blueberry jam and a buttercream filling. Topped it off with a glace icing topping, a handful of blueberries that had had a nice swim in some more port and a dusting of icing sugar... perfect!
Hope you enjoy this variation :)

mrsradent's picture
5

Needed a cake quickly and this was perfect! The sponge was wonderfully light and delicious. Looked like a shop-bought cake and everyone really enjoyed it. Can't recommend it enough.

yvonnewadeson's picture
5

I love this recipe, it is by far the most consistently good and fool proof recipe for a victoria sponge that I have tried. I make it every week and use it as my base recipe in cake decorating. everybody loves this cake and I am constantly complimented on it.
It quick easy and can be made very impressive with a bit of imagination.

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