Classic Victoria sandwich

Classic Victoria sandwich

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(362 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

    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

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 (539)

Dani1992's picture
4

Great recipe, only down side was my oven is very hot so I could of done with taking it out at about 15 minutes as it burnt a little. However it's all trial and error :) tasted delicious though and will defiantly be doing this recipe again

MsAustentatious's picture

My first ever Victoria Sponge- great recipe. I'm very pleased with the result. However I did bake for 30 minutes instead of 20. Other than that-great!

ameredith1's picture

Just finished making this cake. The sponge in general is soft and moist so I'm very happy with it.

However, I found the buttercream instructions are slightly excessive. There is way too much buttercream given the current instructions. Perhaps by reducing the butter to 50g might help instead and adding the icing sugar until well formed.

The buttercream was also very wet. It actually ruined my cake as the top layer of my sponge has actually slid away from the bottom layer and the buttercream has oozed everywhere, meaning it is a waste and far too wet. I've popped it in the fridge in hope of saving it :(

jjhumphries1979's picture

Made my first ever Victoria Sponge cake using this recipe and it turned out great ... Soft, moist and too easy to eat ;) Definitely going into my favourite recipe list!

shakila1's picture

very easy recipe. first thing i made when i started baking for the first time this year. turned out perfect.

Kisrah's picture

Nice and easy recipe. Mine turned out to be a bit of a mess, but still tasted good and was enjoyed by everyone. Next time I'll be giving them some time to cool in the tins, and not transferring them to a rack straight out of the oven.

BradleyBarnham's picture

My sponge has come out perfect, better than ever before, but my butter icing is a disaster! Just about to scrape it out and try again tomorrow. Maybe I should I have put it in the fridge?

Dino40's picture

Made this today with my 7yr old for her Grandmas birthday! She's gonna love it, it looks and smells amazing. Next time I will bake for around 15/16 mins in my fan assisted oven as the sides were a little dry. A dollop of custard on top and it's gonna go down a treat!!!

katrinaridout's picture

This is the third time I have used this recipe. i follow it exactly and it always turns out to be a beautiful cake. Moist yet dense and simply quite delicious!!! Perfect for afternoon tea and stays fresh for at least 3 days!!

katrinaridout's picture

This is the th

last edited: 09:26, 4th Nov, 2013
daisypher00's picture

I was always a bit nervous about making a Victoria Sponge but this recipie couldn't be easier. Mixing everything together at once instead of faffing about creaming and folding made it quick as well. It was very light and moist and tasted delicious. I ended up making two in one weekend! All my friends loved it :-)

happy27's picture

PERFECT! Me and my 4 year old made this recipe today , the best one we have done did them both separate as couldnt fit both tins in the oven, turned out light and perfect sponge. Will be doing again .

kazlouandandy's picture

Lovely sponge, nice and light but found the butter icing wasn't think enough and splodged out of the cake. Probably something I did though. Wouldn't stop me making again.

lmaguire92's picture

"You can't go wrong with this perfect party cake" ... yes you can :D But entirely my fault, fantastic recipe.

chistmas08's picture

Excellent recipe, easy to follow and yummy moist cake.

tillyfloss80's picture
5

This was so easy to do & turned out perfectly, which never normally happens! My jam did squidge out so next time I may use slightly less but the buttercream was delish.
Followed - handsonpaws - tip of halving the recipe as I can't fit 2 tins in my oven, worked no problem.

pieshop's picture

made this with my 5 yr old yesterday and its all gone today!! very easy to make but I think I should have cut the baking time by a few mins - but I guess everyone's oven is different. instead of buttercream for filling, I whipped up double cream with some icing sugar and also halved strawberries for filling - delicious and will make again.

charmurray_'s picture
5

This is my go to Victoria sponge recipe! It's so easy to make, moist, sweet, light and delicious! Perfect with jam and cream. Also durable and allows me to make intricate designs. I will always use this recipe as its fab! 5*

handsonpaws's picture

Amazing cake! Unfortunately my oven wont evenly bake two cakes at a time do I halved the recipe and did one 8" then made another which the first was cooling. It was incredibly good, the best Victoria sandwich I've ever had. I made it on the Monday and it was still as good as freshly baked on Thursday.

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