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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    bluelavolta
    28th Sep, 2015
    5.05
    Great recipe. I had to bake the sponge for 27 mins and I also recommend adding fresh, halved strawberries as a layer between the jam and buttercream - delicious.
    fizzh89
    28th Sep, 2015
    5.05
    Did this for my dad's birthday cake yesterday - it was beautiful, light and fluffy. I was really pleased with the result. We flavoured the butter icing with cocoa powder, and did chocolate water icing on the top with some chocolate sprinkles (the children helped to do that bit), it was loved by everyone!
    Selinarp
    29th Jul, 2015
    5.05
    So quick and easy to make and tastes yummy. Sponge was really light and fluffy.
    amy1245's picture
    amy1245
    22nd Jul, 2015
    5.05
    Divided this by 4 last night to make a mini one as a trial as I have been asked to make my sister's 18th birthday cake (big pressure) so wanted to be sure whatever I was making was going to be good! It was lovely, slightly too much filling, so I just didn't use it all, but better than not being enough! Really great, it will be covered with icing and decorated for the birthday cake :)
    ivana2005
    20th Jul, 2015
    5.05
    Excellent, simple recipe, my granny called this a "gleichgewicht" which is German for "equal weights" the same weight of sugar, butter, flour and eggs.. However, I prefer cutting each baked cake horizontally so that I fill it with 3 layers of filling. I just love multi-layered cakes.
    luptonian
    15th Jul, 2015
    5.05
    Made this today into a coffee cake, by substituting the milk for a couple of tablespoons of strong coffee, and making a coffee buttercream (using 200g icing sugar, 125g soft butter, and 2tbsp of strong coffee), and its turned into my best cake yet. I also didn't just 'beat all the ingredients together', but thoroughly creamed the butter and sugar first, adding eggs in one at a time, then the coffee, and lastly the flour. Strongly recommend the mix though, its lovely and fluffy and light!
    Chitts
    31st May, 2015
    I have made hundreds of sponges over the years and this is a really simple one with brilliant results. Cook for 5-8 mins longer though.
    tpsk
    27th May, 2015
    5.05
    Literally cannot go wrong with this cake. So quick and easy!
    sarahharas1
    23rd Apr, 2015
    Really easy to make cake that looks and tastes yummy. Only problem is the time for baking, 20 minutes is not enough and I'm never sure how much longer I should bake for!?
    aboyd
    12th Aug, 2015
    Use a skewer to poke the cake to see: If it comes up with some wet batter, crumbs or stickiness on it, the cake needs to bake some more. If it is dry, then the cake is done.

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