Classic Victoria sandwich

Classic Victoria sandwich

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(323 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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lmaguire92's picture

"You can't go wrong with this perfect party cake" ... yes you can :D But entirely my fault, fantastic recipe.

chistmas08's picture

Excellent recipe, easy to follow and yummy moist cake.

tillyfloss80's picture
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This was so easy to do & turned out perfectly, which never normally happens! My jam did squidge out so next time I may use slightly less but the buttercream was delish.
Followed - handsonpaws - tip of halving the recipe as I can't fit 2 tins in my oven, worked no problem.

pieshop's picture

made this with my 5 yr old yesterday and its all gone today!! very easy to make but I think I should have cut the baking time by a few mins - but I guess everyone's oven is different. instead of buttercream for filling, I whipped up double cream with some icing sugar and also halved strawberries for filling - delicious and will make again.

charmurray_'s picture
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This is my go to Victoria sponge recipe! It's so easy to make, moist, sweet, light and delicious! Perfect with jam and cream. Also durable and allows me to make intricate designs. I will always use this recipe as its fab! 5*

handsonpaws's picture

Amazing cake! Unfortunately my oven wont evenly bake two cakes at a time do I halved the recipe and did one 8" then made another which the first was cooling. It was incredibly good, the best Victoria sandwich I've ever had. I made it on the Monday and it was still as good as freshly baked on Thursday.

leahmb's picture
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This recipe is so easy and really delicious! I will definitely make it again. There was a lot of butter cream though so I reckon you could cut the recipe for that by a third.

leahmb's picture
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This recipe was so easy to make and really delicious!! Will definitely make it again. There was a lot of butter cream though, so I reckon you could cut the recipe for that by a third.

leahmb's picture
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This was so easy to make and really delicious! There was a lot of butter cream though so I reckon you could reduce the recipe for that by a third.

angjoe84's picture
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Making this recipe today, , ,is taste really good :-) is very fluffy too
I didn't use strawberry jam, I use Betty Crocker chocolate spread :-)

sophie_ju's picture

Should large or small eggs be used?

Doobrie's picture

The eggs should weigh approximately 200g while they're still in their shells.

shazali's picture

Lovely recipe!! Made this today and it got so many compliments. I only used jam as a filling. We all had ours with custard!!!

mrsparsons's picture

Really fancied some cake, was about to go to the shop and realised I could knock something up myself! Halved the sponge recipe and poured into a muffin tray (mixture filled 5) within 20 mins I'm tucking into perfect little cakes cut in half with a smear of raspberry jam through the middle. Delicious!

emlie's picture

I've made this cake around 3/4 times now and it just keeps getting better! It's a nice alternative to eating chocolate all the time and is a pleasant thing to eat at teatime with a cup of coffee or on a day out with the family. Simple to bake. Lovely!

superman8375's picture

I creamed the butter and sugar then added the eggs then sifted in the flour and baking powder and the 2 tbsp of vanilla extract and baked for seventeen minutes.

superman8375's picture

I creamed the butter and sugar then added the eggs then sifted in the flour and baking powder and the 2 tbsp of vanilla extract and baked for seventeen minutes.

millere3's picture
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My daughter and I made this cake together.we mixed everything in the mixer and it turned out fantastic. We took to a friends BBQ and it was a huge success.will definately use this recipe again. I like the lemon curd idea!

skye222's picture
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i followed the recipe through out and i was so pleased with the results. I put chocolate butter icing in the middle i shall do a few more varieties in the coming weeks.

renevose's picture
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Could somebody please tell me why my cake goes crusty round the edges, am I cooking them too long.

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