Classic Victoria sandwich

Classic Victoria sandwich

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(379 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 (560)

    tillyflop2311's picture

    Made this today and it is delicious.
    I used fresh cream in place of the buttercream. This was only to keep the sugar content as low as poss as my husband is diabetic. He loved it as did I.

    sarahharas1's picture

    I tried making this cake. One of the tins came out fine, other one wasn't cooked properly. I hate my oven and having nothing but cooking disasters since owning it !
    Most cakes I make aren't cooked within time scale given, then after adding for few minutes extra it's over cooked.
    EDITED: Added other tin and it's cooked ok now, but one has sinked ! :(

    Thegingerbiscuit's picture

    I made this cake for work and everybody loved it! The sponge is really light and goes perfectly with the jam and buttercream filling. The only thing I changed was that I added 1tsp of vanilla essence to the sponge itself for extra flavour.
    Follow my baking blog: www.thegingerbiscuitblog.wordpress.com

    Thegingerbiscuit's picture

    I made this cake and took it to work and everybody loved it! The sponge is really light and works perfectly with strawberry jam and butter cream. The only thing I changed was that I added 1tsp of vanilla essence to the sponge itself for extra flavour.
    Follow my baking blog!: www.thegingerbiscuitblog.wordpress.com

    kittyperry's picture

    Any idea how this would work with a chocolate buttercream icing in the middle and no strawberry jam?

    Thegingerbiscuit's picture

    I think it would work really well with this sponge cake recipe, especially if you added a bit of vanilla essence to the chocolate butter cream. Also if you wanted to you could make an extra layer of cake by halving the recipe above and sandwiching it altogether to make a great layer cake :)
    Follow my blog for more recipes! www.thegingerbiscuitblog.wordpress.com

    turkishjelly's picture
    5

    Lovely cake and very easy to make. Its very sweet though so I would use less filling next time.

    sozzie's picture
    5

    Really quick and easy to make. This recipe is a really good, basic sponge that can be adapted as you please. I put jam, strawberries and fresh cream in, absolutely delicious!

    Thephuckup's picture
    5

    Okay so I'm a 15 year old cooking failure and I managed to "make" this cake. Time to explain.

    Okay so I didn't have a cake tin or a scale or anything so everything ever was an aproximation. I didn't have a bowl big enough to stir this crap so in the end it looked like this:
    http://31.media.tumblr.com/e78911b9f11b40a27cbae72f3bfaa818/tumblr_n8uom...

    Anyways I didn't have the stuff to make the filling so there's none of that but after 20 minutes it had cooked into a flat cake. Very flat, but VERY Tasty.
    It looked like this:
    https://31.media.tumblr.com/93c5e4954f51aa5542e1e75c93e1355d/tumblr_n8up...

    and my satisfied face looked like this:
    http://37.media.tumblr.com/eb71393f7aa337351af343fece7c5070/tumblr_n8upp...

    In conclusion; it would taste a lot better if some professional had done it and yet it still tasted good so I hope to god I get to taste professional Victoria Sandwich

    P.s. my mother just realized we've both eaten 5 "servings" of this cake so we're going to die from hypoglycemia now

    Thephuckup's picture
    5

    Okay so I'm a 15 year old cooking failure and I managed to "make" this cake. Time to explain.

    Okay so I didn't have a cake tin or a scale or anything so everything ever was an aproximation. I didn't have a bowl big enough to stir this crap so in the end it looked like this:
    http://31.media.tumblr.com/e78911b9f11b40a27cbae72f3bfaa818/tumblr_n8uom...

    Anyways I didn't have the stuff to make the filling so there's none of that but after 20 minutes it had cooked into a flat cake. Very flat, but VERY Tasty.
    It looked like this:
    https://31.media.tumblr.com/93c5e4954f51aa5542e1e75c93e1355d/tumblr_n8up...

    and my satisfied face looked like this:
    http://37.media.tumblr.com/eb71393f7aa337351af343fece7c5070/tumblr_n8upp...

    In conclusion; it would taste a lot better if some professional had done it and yet it still tasted good so I hope to god I get to taste professional Victoria Sandwich

    THE OP BAKER's picture

    im 12 and just made it easy and fun

    D3mQN's picture
    5

    Very easy to make, We love it! Filled it with Chocolate butter cream, Chocolate squirty cream on top and it didn't last long sat on the side :D Also, I like to add a splash of Vanilla extract to the cake batter before baking :)

    Damian

    Mags09's picture
    5

    Very easy sponge. Lovely and light. I filled it with lightly whipped cream and strawberry jam. Worth a try if you're a novice baker.

    Mags09's picture
    5

    Very easy sponge. Lovely and light. I filled it with lightly whipped cream and strawberry jam. Worth a try if you're a novice baker.

    Linseylou's picture

    This recipe was so easy to follow.The first Victoria sponge I have ever made, being a bit of a novice, I was surprised how easy it was.Looks and tastes fab , given the tips re the butter cream I did use less than suggested.which worked well.I would say to bare in mind that the cream will spread to the ends when you cut into it so I guess filling the middle and leaving an edge would work best.Fab recipe :)

    ellecim's picture
    5

    I made this for my Mother's 85th birthday afternoon tea and it was very popular. It's very easy to make, looks and tastes delicious. I filled it with fresh cream and a mixed berry compote then dusted the top with icing sugar (using a happy birthday stencil). Highly recommended!

    kmct's picture

    I liked it, it was easy and quick and tasted good. I didn't bother with the butter cream filling, just stuck with jam and covered the thing in icing for a birthday cake. It went down a treat.

    Chef spence's picture

    Disappointing....... Tasted nice but was a total flop! Took out of oven, looked good, next time I looked they had shrunk! Was for a birthday, had to start again with different recipe

    jazzyc's picture

    This cake was so quick and easy to make. My kids aren't fans of too much buttercream so i just put strawberry jam on one layer. The cake was huge and very spongy. We ate ours with thick custard and there was no waste

    CiaranDUK's picture

    My first ever cake bake from scratch! Using my own judgement I left it in for about thirty-five minutes rather than twenty. That proved much better as the cake was still raw batter in the middle after twenty.

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