Classic Victoria sandwich

Classic Victoria sandwich

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(380 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
      Eggs

      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

      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

      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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    nig1961
    31st Jul, 2016
    Made this for the first time today, I don't make cakes, but this was easy to follow and turned out perfect, I only had three eggs, so reduced the flour and sugar quantities, I also used my homemade wild raspberry jam instead on strawberry.
    AliBel
    29th Jul, 2016
    0.05
    Made this today. Quantities all wrong. Ended up with dense, sunken cake which tasted of scrambled egg.
    Deeanor
    18th Jul, 2016
    I have tried using the 'all in one' method a couple of times and the cake does not turn out very well and doesn't rise much. However, when I use the 'beat the sugar and butter first, then add the beaten eggs and fold in the flour' method, I always get a perfect cake.
    Psalm 34v8's picture
    Psalm 34v8
    30th May, 2016
    5.05
    Made this cake a few weeks ago and it was absolutely delicious! One of the best cakes I've made! It was quick and easy to make and the sponge was soft and light. Very thankful for this recipe :)
    katejbx
    14th May, 2016
    I have made this cake twice and both times it has tasted beautiful but Im getting a really poor rise! Nowhere near the rise in the pic! Anyone having the same problem or could make any suggestions?
    tastytitbits
    29th Jun, 2016
    It's possible that your mixture didn't need the milk. I found that mine was wet enough without it so I didn't add any.
    LukeAldridge
    3rd Jun, 2016
    Hi Katejbx, with any sponge recipe you must separate the egg whites from the yokes and beat them. Beating the egg whites seperately stimulates the rise by adding air to the mix. Air is quite essential. If you make it again, try this technique. I promise it will work. :)
    ginuca
    27th May, 2016
    Same prob here twice too! No suggestions unfortunately but looking forward to ideas how oto fix it
    samfoodie
    25th Apr, 2016
    Always make this for birthdays in our household. I melt the butter as I never have room temperature butter, then just mix everything together. I've never made the buttercream, just spread a layer of strawberry jam, fresh strawberries and freshly whipped cream. Light, moist and tastes delicious!! 5 stars
    caryntay
    24th Apr, 2016
    3.8
    The cakes were so simple to make and came out beautiful. However, baking time had to be increased by 10 minutes. I also used whipped thickened cream instead of the buttercream, and added a ton of fresh strawberries. Came out amazing, got compliments all around.

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    goodfoodteam's picture
    goodfoodteam
    13th Mar, 2015
    Hi jondmoss, thank you for getting in touch and sorry to hear you did not have success with this recipe. It sounds like it needed a little more time in the oven. Ovens do vary quite a bit so if it started to brown a bit sooner than you expected pop a piece of foil over it until the middle is cooked. Pressing the centre of the cake lightly with your finger it should spring back if it's ready but if you're not confident with this method of testing you could also try inserting a skewer into the middle of the cake, if it comes out with wet cake mix on it then it needs more time, but if it comes out clean your cake is ready. Hope this helps and you give cake baking another go. 
    Graham cooper's picture
    Graham cooper
    15th Sep, 2014
    What size tin is used please
    Jodysheff
    10th Jun, 2014
    Where did I go wrong?! Followed recipe and instructions to the letter apart from baking for 20 mins as it needed longer. Came out nothing like the picture. Was quite flat and crusty round the edges. When I put the filling in the jam just came out at the sides. Not tried it yet as waiting for partner to come home and laugh.
    Thephuckup
    28th Jul, 2014
    5.05
    Same place I did; spread too thin and no milk. Don't worry, man. Tasted good, right?
    goodfoodteam's picture
    goodfoodteam
    27th Jun, 2014
    It sounds like you could have done one of a few things. Either the ingredeints were not beaten well enough, they were not all the same temperature or your oven was too hot. You can check this with an oven thermometer, thanks.
    sallybunch
    6th Apr, 2014
    hi I wondered if someone could help me please I have been doing this Victoria sponge recipe for ages and love it in two 20 cm tins . I am doing a birthday cake for my little boys 5th birthday and have bought a 26cm tin but as I not that skilled I m not sure how to alter the weights of ingredients also can I put it in the one tin then cut in half when its cooled many thanx sally x
    goodfoodteam's picture
    goodfoodteam
    28th Apr, 2014
    Hi there. For the size tin you require you would probably need to double the quantaties there. However, rember that baking large cakes can be a tricky experience, as few recipes are written for bigger sizes and simply doubling up ingredients does not always produce the expected results and we can only give a guide as we have not tested the recipe in this sized tin, hope this helps.
    Dodo
    31st Oct, 2013
    I've baked the classic Victoria sponge today & I'm very disappointed. It didn't rise too much & is quite heavy. Why is it neccessary to use baking powder when self raising flour is used? I folded the flour in rather than putting all ingredients in at once & mixing to a batter as stated. I've never heard of a cake mixture being described as a batter!!
    goodfoodteam's picture
    goodfoodteam
    28th Apr, 2014
    Hi there, sorry to hear that you were disappointed with the cake, to get a good rise you need to make sure that you cream the butter and sugar together really well, until very pale and fluffy. Often in cakes an extra raising agent is added along with the self-raising flour, to give it an extra boost. Thanks.
    Ozzy_and_Elvis
    21st Apr, 2014
    for me, the secret to a Victoria sponge is the all-in-one method as this is the traditional way/ texture of the sponge, and also as it is a heavy consistency, the baking powder gives it that extra boost. have another go and see what happens ;)

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