Classic Victoria sandwich

Classic Victoria sandwich

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(368 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)

    khitajrah's picture
    5

    Incredibly lovely, light and fluffy and I used all 4 eggs (large size). Will definitely make again! We used whipping cream and fresh strawberries instead of the buttercream and jam.

    1poirot's picture
    5

    I do not have much luck with baking but tried this recipe last week and was amazed at the result. It was so light and fluffy that I can honestly say it was the tastiest Victoria sandwich that I've ever tasted (even though I did make it myself). The only change to the recipe was that I didn't use baking powder but it was fine without. This week I decided to try it again to make sure it wasn't a fluke and I added baking powder - take it from me you don't need it as I ended up with half the mixture in the bottom of the oven! The cake itself though was as light and fluffy as before so I will definitely continue to use this recipe but will remember not to use baking powder!!

    leandas2007's picture
    5

    Made this today, v light, will make again x

    mrsb1977's picture

    I've always wanted to be able to bake a nice Victoria sponge but never quite managed to get it right until now! It was really easy to make and my husband who has always laughed at my baking thought I had cheated and bought it from a shop! I was so happy with the result and it was eaten by the family in no time. Loved it, thank you : )

    sharonwithnell's picture
    5

    Delicious. Didn't have any baking powder but still rose nicely. Added coco powder to the mixture for one of the tins as my son prefers chocolate cake, and this was also lovely.

    queen2's picture

    ive tried and tried but its always going wrong but i no ill get there in they end.

    caledoniangirl's picture
    5

    This cake is fabulous!!! I made it for my daughters birthday and everyone thought it was great. My daughter said it was better than her dads, whose a baker!!

    helengk's picture

    Excellent sponge, light as a feather and I am new to baking so it definitely does not require any expertise!! It is a hit everytime I make it. Thank you!

    eiribaker's picture
    5

    I have never been good with sponges ... until now! This is a fantastic recipe, really easy with good results. Already a family favourite!

    petramckiernan@sky.com's picture
    5

    One of the easiest, lightest and tastiest sponge cakes I have made in a while. I'll certainly be using this recipe again and telling all my friends about it.

    crystaldi's picture
    5

    This is the first time ever I have baked and it has come up superb! I only had a 24cm tin and so put all the mixture into one tin. It has worked just fine, but I found I needed to double the time it took to bake. 20mins was not enough.

    jog_on's picture
    5

    I think I've rated this before...but I love this recipe!

    Makes the perfect birthday sponge cake. I add a few drops of vanilla to the cake mix too.

    Yummy!!! x

    louisablankson's picture
    5

    This is the best recipe I have come across and has relighted my passion for baking. I made it for a friend's birthday as a surprise and it was delicious. If I hadn't promised I would have kept it for myself!

    Anyone who thinks they can't bake for toffee, I challenge you to get this wrong!

    marimcginnis's picture

    This turned out so well that my family thought I'd bought it from Waitrose!

    chesterpepperpot's picture
    5

    This was the first cake my 12 year old daughter attempted and it was a great success. My other half loved it and boasted so much about it to his colleagues at work that she ended up making one for them.
    She is making another today so we can take on a picnic.

    rosmcgill's picture

    made a lemony version by adding lemon essence to the sponge mixture and used lemon curd filling - delicious, and so moist.

    clairebear3's picture
    5

    easy to make and tastes fantastic !! have made 2 or 3 times and enjoyed by all !!

    tourer-dan's picture
    2

    I make lots of cakes, and have to say I was disappointed. I made it a couple of weeks back, and again today and unfortunately the cakes are too dry. In all honesty I use the traditional cream the butter and sugar method rather than the all in one, so this could be the problem I guess.......

    nannynorma's picture

    Made this for a group of elderly ladies, it was perfect. They adored it .The best Victoria sandwich I have ever made.

    ilovefoodsomuch's picture

    i love this recipe

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