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Classic Victoria sandwich

Classic Victoria sandwich

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(360 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 (537)

Thegingerbiscuit's picture

I made this cake and took it to work and everybody loved it! The sponge is really light and works perfectly with strawberry jam and butter cream. The only thing I changed was that I added 1tsp of vanilla essence to the sponge itself for extra flavour.
Follow my baking blog!: www.thegingerbiscuitblog.wordpress.com

kittyperry's picture

Any idea how this would work with a chocolate buttercream icing in the middle and no strawberry jam?

Thegingerbiscuit's picture

I think it would work really well with this sponge cake recipe, especially if you added a bit of vanilla essence to the chocolate butter cream. Also if you wanted to you could make an extra layer of cake by halving the recipe above and sandwiching it altogether to make a great layer cake :)
Follow my blog for more recipes! www.thegingerbiscuitblog.wordpress.com

turkishjelly's picture
5

Lovely cake and very easy to make. Its very sweet though so I would use less filling next time.

sozzie's picture
5

Really quick and easy to make. This recipe is a really good, basic sponge that can be adapted as you please. I put jam, strawberries and fresh cream in, absolutely delicious!

Thephuckup's picture
5

Okay so I'm a 15 year old cooking failure and I managed to "make" this cake. Time to explain.

Okay so I didn't have a cake tin or a scale or anything so everything ever was an aproximation. I didn't have a bowl big enough to stir this crap so in the end it looked like this:
http://31.media.tumblr.com/e78911b9f11b40a27cbae72f3bfaa818/tumblr_n8uom...

Anyways I didn't have the stuff to make the filling so there's none of that but after 20 minutes it had cooked into a flat cake. Very flat, but VERY Tasty.
It looked like this:
https://31.media.tumblr.com/93c5e4954f51aa5542e1e75c93e1355d/tumblr_n8up...

and my satisfied face looked like this:
http://37.media.tumblr.com/eb71393f7aa337351af343fece7c5070/tumblr_n8upp...

In conclusion; it would taste a lot better if some professional had done it and yet it still tasted good so I hope to god I get to taste professional Victoria Sandwich

P.s. my mother just realized we've both eaten 5 "servings" of this cake so we're going to die from hypoglycemia now

Thephuckup's picture
5

Okay so I'm a 15 year old cooking failure and I managed to "make" this cake. Time to explain.

Okay so I didn't have a cake tin or a scale or anything so everything ever was an aproximation. I didn't have a bowl big enough to stir this crap so in the end it looked like this:
http://31.media.tumblr.com/e78911b9f11b40a27cbae72f3bfaa818/tumblr_n8uom...

Anyways I didn't have the stuff to make the filling so there's none of that but after 20 minutes it had cooked into a flat cake. Very flat, but VERY Tasty.
It looked like this:
https://31.media.tumblr.com/93c5e4954f51aa5542e1e75c93e1355d/tumblr_n8up...

and my satisfied face looked like this:
http://37.media.tumblr.com/eb71393f7aa337351af343fece7c5070/tumblr_n8upp...

In conclusion; it would taste a lot better if some professional had done it and yet it still tasted good so I hope to god I get to taste professional Victoria Sandwich

THE OP BAKER's picture

im 12 and just made it easy and fun

D3mQN's picture
5

Very easy to make, We love it! Filled it with Chocolate butter cream, Chocolate squirty cream on top and it didn't last long sat on the side :D Also, I like to add a splash of Vanilla extract to the cake batter before baking :)

Damian

Mags09's picture
5

Very easy sponge. Lovely and light. I filled it with lightly whipped cream and strawberry jam. Worth a try if you're a novice baker.

Mags09's picture
5

Very easy sponge. Lovely and light. I filled it with lightly whipped cream and strawberry jam. Worth a try if you're a novice baker.

Linseylou's picture

This recipe was so easy to follow.The first Victoria sponge I have ever made, being a bit of a novice, I was surprised how easy it was.Looks and tastes fab , given the tips re the butter cream I did use less than suggested.which worked well.I would say to bare in mind that the cream will spread to the ends when you cut into it so I guess filling the middle and leaving an edge would work best.Fab recipe :)

ellecim's picture
5

I made this for my Mother's 85th birthday afternoon tea and it was very popular. It's very easy to make, looks and tastes delicious. I filled it with fresh cream and a mixed berry compote then dusted the top with icing sugar (using a happy birthday stencil). Highly recommended!

kmct's picture

I liked it, it was easy and quick and tasted good. I didn't bother with the butter cream filling, just stuck with jam and covered the thing in icing for a birthday cake. It went down a treat.

Chef spence's picture

Disappointing....... Tasted nice but was a total flop! Took out of oven, looked good, next time I looked they had shrunk! Was for a birthday, had to start again with different recipe

jazzyc's picture

This cake was so quick and easy to make. My kids aren't fans of too much buttercream so i just put strawberry jam on one layer. The cake was huge and very spongy. We ate ours with thick custard and there was no waste

CiaranDUK's picture

My first ever cake bake from scratch! Using my own judgement I left it in for about thirty-five minutes rather than twenty. That proved much better as the cake was still raw batter in the middle after twenty.

rachaeldee's picture

Lovely recipe, simple and quick with amazing results. Produces a light and moist sponge. I do think the recipe is for far to much butter cream however. I used half if that and recommend this as the cake would be to sickly with the full amount.

Dani1992's picture
4

Great recipe, only down side was my oven is very hot so I could of done with taking it out at about 15 minutes as it burnt a little. However it's all trial and error :) tasted delicious though and will defiantly be doing this recipe again

MsAustentatious's picture

My first ever Victoria Sponge- great recipe. I'm very pleased with the result. However I did bake for 30 minutes instead of 20. Other than that-great!

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