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, questions and tips

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Comments (539)

leahmb's picture
5

This recipe is so easy and really delicious! I will definitely make it again. There was a lot of butter cream though so I reckon you could cut the recipe for that by a third.

leahmb's picture
5

This recipe was so easy to make and really delicious!! Will definitely make it again. There was a lot of butter cream though, so I reckon you could cut the recipe for that by a third.

leahmb's picture
5

This was so easy to make and really delicious! There was a lot of butter cream though so I reckon you could reduce the recipe for that by a third.

angjoe84's picture
5

Making this recipe today, , ,is taste really good :-) is very fluffy too
I didn't use strawberry jam, I use Betty Crocker chocolate spread :-)

sophie_ju's picture

Should large or small eggs be used?

Doobrie's picture

The eggs should weigh approximately 200g while they're still in their shells.

shazali's picture

Lovely recipe!! Made this today and it got so many compliments. I only used jam as a filling. We all had ours with custard!!!

mrsparsons's picture

Really fancied some cake, was about to go to the shop and realised I could knock something up myself! Halved the sponge recipe and poured into a muffin tray (mixture filled 5) within 20 mins I'm tucking into perfect little cakes cut in half with a smear of raspberry jam through the middle. Delicious!

emlie's picture

I've made this cake around 3/4 times now and it just keeps getting better! It's a nice alternative to eating chocolate all the time and is a pleasant thing to eat at teatime with a cup of coffee or on a day out with the family. Simple to bake. Lovely!

superman8375's picture

I creamed the butter and sugar then added the eggs then sifted in the flour and baking powder and the 2 tbsp of vanilla extract and baked for seventeen minutes.

superman8375's picture

I creamed the butter and sugar then added the eggs then sifted in the flour and baking powder and the 2 tbsp of vanilla extract and baked for seventeen minutes.

millere3's picture
5

My daughter and I made this cake together.we mixed everything in the mixer and it turned out fantastic. We took to a friends BBQ and it was a huge success.will definately use this recipe again. I like the lemon curd idea!

skye222's picture
5

i followed the recipe through out and i was so pleased with the results. I put chocolate butter icing in the middle i shall do a few more varieties in the coming weeks.

renevose's picture
4

Could somebody please tell me why my cake goes crusty round the edges, am I cooking them too long.

cyoung1982's picture

Can anyone give me any tips my sponge is quite soft but doesnt rise more than an inch or two at the sides and not much more in the middle. I am using an electric whisk, semi skimmed milk and silicone bake ware. Also could it be the butter or margarine im using? x:)

Doobrie's picture

Leave out the baking powder and the milk - both completely unnecessary and spoil the cake.

gabi_bee's picture

Whilst this recipe makes a lovely sponge, the buttercream was far too runny using the amounts shown. 50g butter and 130g icing sugar makes the perfect buttercream filling :)

Rebeccarolingson@gmail.com's picture

Wanted a choc sponge so swapped 25g of flour for cocoa powder, then filled and covered with covered with ganache. Delicious!

dianem82's picture
5

This is easy peasy!! I'v attempted a few before but the sponge always went too hard or broke on me, with this the sponge light and lovely and still fresh the next day, my OH even raved about it and that means it 'must' be good, lol can't wait now to try different variations as I've at least mastered the basic sponge..delighted :) & delighted to have come across Good Food recipes :)

chocolatecupcake18's picture
5

Oh my gosh, tried this recipe with my younger sister, we made it the day before Easter and we brought it to the races. We shared it out with our family and everybody loved it!! Such an easy and simple recipe . I find that if you cream the butter and sugar first, then two eggs and half the flower, then the other two eggs and the other half of flour, then the milk, it makes the sponge much more light. Also, if you use whipped cream and jam instead of butter cream and jam, it is wayy nicer too. Love this recipe!!! :)

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