Classic Victoria sandwich

Classic Victoria sandwich

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(363 ratings)

Ready in 30 minutes, plus cooling


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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For the cake

  • 200g caster sugar
  • 200g softened butter
  • 4 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 1 tsp 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



    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 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


  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 (539)

cakeanyone's picture

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

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

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


myahbale's picture


myahbale's picture

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

myahbale's picture

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

iloveudan's picture

This cake was my birthday cake, it's so amazingly delicious! It is the best! The first successful sponge cake for me :p reli good! Will definitely make it again with different fillings...

donna_wowee's picture

As a normal sized cake I thought this was absolutely lovely and the best (ass everyone said) that they had tasted. it has even come to the point where I have been asked to make this as the base tier for my brother's wedding cake...any ideas for timings etc??? Thanks!

shivvy85's picture

This recipe has been a bit hit with the family - I have made this numerous times and I still get people asking me to make it for them - this recipe is very easy and simple to make but I dont use buttercream I used fresh whipped cream and jam instead.

turton's picture

This is the best cake ever !!!! I can't normally bake cakes Im a real disaster, but this one came out perfect. It looked and tasted devine Im so impressed. Ive not stopped making it ever since Ive even began changing the toppings covering it with fresh cream and stawberrys with a dusting of icing sugar. Watch out Nigella I think you may have competition !!!!

cowanv's picture

Everything in the one bowl and just mix, AND it comes out perfect. Definately best with strawberries and cream. yum

vcross's picture

add the grated rind of a lemon to cake mixture before baking. Mix the juice from the lemon with 2-3 tablespoons of granulated sugar & pour over the top of one cake, whilst still hot. Leave to cool in tin. When both cold, sandwiche together with lemon curd. Delicious

nadavie2's picture

This is a gorgeous cake recipe! I used the recipe recently to make one cake and topped it with lemon icing - it was delicious! Takes slightly longer to bake - about 40 mins - but tasted similar to a madeira cake. Mmmmm!

fitzydread's picture

This cake was absolutely wonderful, used 3 large eggs and did cream the butter and sugar before adding everything else. It came out so well and I have now found the foolproof recipe that will be used time and time again. Other recipes I have used have never come out as light and fluffy as this one did!

hairdresser's picture

I haven't made a sponge cake for years as my sister is a great cake maker . Found this recipe and this morning decided to have a go.What a fantastic cake easy to make and tastes delicious. I had the taste test as i invited the whole family round to try it .

niknak1601's picture

Just made this as a birthday cake and it was very easy to make and turned out a treat! I added some cocoa to make it chocolatey which worked really well. I will definitely make again.


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