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Classic Victoria sandwich

Classic Victoria sandwich

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(347 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

  • kcalories558
  • 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

    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

    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

    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

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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 (525)

montserrat's picture

This is for keyoni.. I'm not sure if anyone has reponded to your query on how long to beat all the ingredients till smooth and soft as mentioned. I normally beat it for 7 to 8 mins (hand-held mixer). I think sometimes the directions got to be more specific. I once made hummingbird cupcakes (from another site) and it said beat till combined and I did that but they all came out so dense and I had to throw them all away.

This receipe is good. Give it a try. I like the raspberry layer cake too from this site.. only difference is this receipe has the addition of 2 tbsp of milk. Happy baking.

amandaf's picture
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This cake was a lush, even if i do say so myself! My mum was so jealous, we used to call her Victoria Sponges, Victoria Biscuits when i was a kid. Have a go at this and i promise, it will turn out great.

bernadette1949's picture

I HAVE HAD A NEW COOKER AND NEEDED TO TRY IT OUT WHAT A SUCESS BEST CAKE I HAVE EVER MADE.

queenemsie's picture
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I made this yesterday and it was lovely! The only thing i changed was using 3 meduim eggs as i find 4 eggs too much and it was perfect, lovely and light. I will be using frsh cream next time in place of the buttercream, although the buttercream is nice.

nibs81's picture
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Really easy and absolutely gorgeous to eat. Made 2 over the the weekend as everybody wanted some!

jendeb's picture

Hi - Isnt this the loveliest receipe!!! Has anybody got the quanties and cooking times they used for different size tins? I am looking for all sizes :) I used 3 eggs the second time I made it and I think it was nicer.....also I whisked my eggs the second time round before adding to the mixture & I think it made it lighter :)

risingcake's picture

Made this cake it turned out fatastic, which might not sound any thing special to you but i have been trying to make a cake like this for many years, my mother use to be able to with out weighing anything but never passed her skills on to me. but whoopie i've done it . i am going to try others now

cowanv's picture
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I made this for a pals birthday and brought it into work. Everyone said it was really delicious !

growden's picture

The solution to the egg debate is simple - just weigh the whole eggs and use an equal weight of flour, butter and sugar !!
This works for any kind of sponge cake.

julie3007's picture
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Best version of this type of cake I have ever made (according to my family & friends). Took the advice regarding the eggs and it worked a treat and so easy to do.

jennysterritt's picture

I made this cake last week for my mother-in-law's birthday. It was delicious! Even those who said 'oh, just a small piece' went back for a second 'small piece'!

tolulope's picture

nice. really really nice

maxthepup1's picture

I followed the recipe exactly, although my oven is a bit old so I left it for 30 minutes altogether, and the sponge was superb! Very light and just like mum used to bake! I will now be baking for our coffee morning at school. I would love to find a lemon drizzle cake recipe though!

sanjoe's picture

I have made this twice and each time it was perfect, I don't usually bake and I tried this for the firdt time when my inlaws came for Sunday lunch with fresh cream and strawberries, it was gone in no time. I might try it with lemon curd next time.

saraforbes's picture
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Great recipe for a wet sunday afternoon gave it to the kids aged 11 & 12 to make they had a great time making it and we all enjoyed afternoon tea with the perfect sponge cake. Only used jam as filling, that really was all it needed.

renomate's picture
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better than mr kiplings

74lennon's picture
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I've made this cake twice now. Went down really well. The second time I used less jam and buttercream than suggested (about half), and covered it with royal icing as a birthday cake, and I found it was delicious this way too. I will try next time with fresh cream and strawberries as the filling.

elle01527's picture
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This is the best-ever sponge cake that I've every made - so easy and so spongey!!! I used 3 large eggs. Def do again.

helenfoulkes's picture

Brilliant recipe - The first time i'd tried to bake and it came out perfect! Was heralded by some partygoers as 'the best cake they've ever tasted'!!

And so easy to do!

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