Classic Victoria sandwich

Classic Victoria sandwich

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(370 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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    Comments (549)

    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

    lemony's picture
    5

    This is simply lovely - a real classic and it tastes so light and yummy. Filled with loads of cream and fresh strawberries is simply lovely and a real trest on a summers day. Definate 5 stars

    shabnambhatia's picture
    5

    This was my first attempt at making a "real" cake - made it for my husband as he loves victoria sponge as a surprise and he loved it!

    going to make it for a work bake sale next week - its foolproof and delicious and looks amazing too!

    emielou's picture
    5

    I've never left a comment before, but this cake is amazing.

    I have baked every week for the last 20years and have tried many Victoria Sponge recipes, but this is the best, and I was sceptical because it seemed too easy.

    I used 3 large eggs and no milk resulting in a fabulously light and delicious cake that my husband has declared his new fave (he normally reserves that for things containing chocolate).

    hammee's picture

    My 8 year old son made this for his dad's birthday cake on Friday after school. We added the grated zest of 2 oranges to the mixture as thats dad's favourite kind of cake. (Son said it was orangy enough, he was the chef, dad said he likes it more orangy).

    For the icing we followed the butter cream recipe and added a little of the juice from one orange for that orange flavour and missed out the jam and vanilla.

    Huge success, all visitors raved about it.

    damage78's picture
    5

    I baked this for my friend's baby shower party and even though it's such a simple cake, it was a real hit! A cinch to make, a lovely light sponge and the buttercream filling is a must. Followed the advice about using 4 medium eggs and it turned out perfectly.

    cmellon's picture
    5

    Im not much of a cook , but tried this one and came out perfect ,the only trouble is you cant stop eating it :)

    cakeanyone's picture
    5

    A seriously good cake! I made this for a friend's birthday at work and had so many compliments I'll definitely be making this again. Used fresh cream and raspberry jam instead of butter cream due to friend's preference.

    chedges's picture
    2

    This cake didn't work for me at all, so I was quite disappointed. I remade it using delias all in one recipee and it turned out way better

    apotter's picture

    I made this cake and it was lovely and moist, heavier than your avaerage sponge, but delicious. I also used cream and jam instead of the icing sugar which worked just as well.

    lupinlou's picture
    5

    I couldn't believe that mixing all the ingredients together in one go would produce such a fab cake. I have always creamed the butter and sugar together first, but from now on I will be using this recipe every time. My mum has always made fantastic cakes, I think she may have some competition now! I left out the milk as used large eggs.

    watchstrap's picture

    I have a tip about the eggs. If you convert the quantities back into imperial you have 8oz of butter, flour and sugar - hence 4 eggs as each egg weighs about 2oz. Therefore V. Sponge has equal quantities of eggs to other ingredients. Try weighing your eggs and selecting eggs with total weight of 200grams. I buy my eggs as bumped and wonky seconds from a local free range producer and find that weighing the eggs when making cakes guarantees a good result.
    I picked up this tip from a Hugh 'River Cottage' FW book.

    clarebear11's picture

    Tasty & super easy to make!

    myahbale's picture
    5

    ALICE LOVED HER BIRTHDAY CAKE ! ! !
    Thanks

    myahbale's picture
    5

    ALICE LOVED HER BIRTHDAY CAKE ! ! !
    Thanks

    myahbale's picture
    5

    Alice is sat next to me, i made this cake for her birthday!
    HAPPY BIRTHDAY ALICE ! !
    Except i used free range eggs which were slightly bigger so i didn't add milk.
    Thanks

    myahbale's picture
    5

    Am VERY nervous, just made this for a close friends birthday, but didn't add milk as were large eggs and the first ladys comment,
    Hope she likes it
    Thanks
    Myah

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