Classic Victoria sandwich

Classic Victoria sandwich

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(367 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 (545)

    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.

    gmanlloyd's picture

    it does excactly what is says on the baking tin so easy and brilliant results everytime

    garfield09's picture

    baked this the other day with my daughter the whole family loved it, it was easy to make just threw the ingredients into the kenwood mix master. Heated up the jam as suggested and it spread easier on the cake. Will def make again.

    novicecook1's picture
    4

    This recipe is very easy. Only problem is that it does not specify what size of eggs should be used. I used 4 large eggs which resulted in a heavy sponge that almost tasted eggy. Will definitely make it again but with only 3 large eggs.

    tanyah's picture
    5

    Perfect!! easy, fool proof and delicious

    dogblud's picture
    5

    I am now considered a master baker on the back of this - ecellent recipe, and I'd never baked before this!!!!

    champagne_queen's picture
    5

    Made this for the first time yesterday - used my food processor - and it turned out absolutely perfectly! Used Waitrose luxury lemon curd, which is very tangy, instead of the jam and it was delish!

    smoothiestar's picture
    5

    Can't go wrong with this!Delicious.

    catahern's picture

    Went down a storm! I'm not always great at baking cakes, but this was so easy and the timings were perfect so it couldn't go wrong. I used home made jam to make it extra special and it was delicious. I'll be baking this one again!

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