Classic Victoria sandwich

Classic Victoria sandwich

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(318 ratings)

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Cooking time

Ready in 30 minutes, plus cooling

Skill level

Easy

Servings

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

Additional info

  • Cake base freezes well for 3 months
Nutrition info

Nutrition per serving

kcalories
558
protein
5g
carbs
76g
fat
28g
saturates
17g
fibre
0.6g
sugar
57g
salt
0.9g

Ingredients

For the cake

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

For the filling

  • 100g butter, softened
  • 140g icing sugar, sifted
  • drop vanilla extract (optional)
  • 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.

Recipe from Good Food magazine, May 2005

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Comments

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vinylskin's picture
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I've made this a few times now when I've had friends over for tea. I love that you can just throw all the ingredients together. I always keep a jar of jam on the ready so I can make this cake at the drop of a hat. It is always a success.

gibsa06's picture
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Easy recipe. Very nice sponge cake. I used homemade marmalade (no butter icing) for the filling and it tasted delicious. I will definatley make this again.

daniellewendt's picture
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The best victoria sponge i've ever had!

webbie74's picture
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I tried this with great enthusiasm after reading the other comments, however I was not so pleased with the results. Even though the sponge looked great, they were a bit too heavy and not light like they have been when I have used less eggs.
I used medium eggs, perhaps I should have used small instead?

notsmithers's picture

Great recipe. Tried it with lemon curd instead of jam and put a couple of drops of lemon in the butter icing. Will be using this recipe again!

leefar1971's picture

This recipe is by far the easiest, most reliable and tastiest that I have used. The "can't go wrong" guarantee really is true!

anniek's picture

use 4 medium eggs or 3 large everything in together dont bother with butter cream jam is suffice

shelly1982's picture
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Fab recipe, I use this all the time and make loads of different versions including adding colours or flavourings to the sponge. I also have made this with fresh cream and strawberries which was lush. I agree with the comments about the eggs and I use either 3 large or 4 small eggs. I have also made this using my food processor and the result was just as great!

jasper1's picture
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The best victoria sponge recipe I have made. Really light and delish.

joanne595's picture

Wow, this cake was so easy to make, my first real attempt at a sponge and it turned out really well.. .not only that but it tasted delicious!!!!

margaretl's picture

I have made this cake now loads of times and impressed everyone the only change i made is i use large eggs so only need 3 eggs instead of 4 but if you have smaller eggs use 4 give it a try easiest sponge i have ever made and it is light and fluffy

emelems's picture
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Very very nice - and it is quick and simple to make due to no fussing ! Just put all the cake ingredients into a bowl and mix.. do make sure that your butter is very soft indeed else it can turn into a bit of a chore to intergrate it into the batter..

I didnt bother with the butter icing (I think the cake is splendid enough) so just used jam for the filling... can recommend this thoroughly!

dindles's picture

I have tried many other victoria sandwiches, but this was perfect!!
will be making this one again & again!

lindfsw1's picture
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The first time I made this was with 4 extra large eggs, which is what I had in the fridge, but this made the end result far too eggy and dense - I'm afraid the lot ended up in the bin. I tried again with 4 medium eggs and voila! - the perfect Victoria sponge. As it was for a friend's birthday, I made double the amount of filling, dyed the second batch a pale pink, then iced the entire exterior of the cake with it before decorating with sugared roses. My friend adored it.

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