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Classic Victoria sandwich

Classic Victoria sandwich

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(347 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

  • kcalories558
  • 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

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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.

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Comments, questions and tips

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Comments (526)

renevose's picture
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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
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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
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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!!! :)

ladyloaf's picture
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Absolutely gorgeous came out lovely first time iv made a Victoria and its worked thanks for this easy recipe

adzwoof's picture
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Loved this! So easy!! I used Tipton's Rhubarb & Vanilla jam and fresh cream for the filling!! Huge success!!!!

wilburfixit's picture
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Not a great baker but this couldn't have been easier. Haven't used anywhere near as much jam as rcommended, perhaps 1/3 roughly, just enough to colour it. It's going to be very sweet and the kids will enjoy.

wilburfixit's picture
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Not a great baker but this couldn't have been easier. Haven't used anywhere near as much jam as rcommended, perhaps 1/3 roughly, just enough to colour it. It's going to be very sweet and the kids will enjoy.

wilburfixit's picture
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Not a great baker but this couldn't have been easier. Haven't used anywhere near as much jam as rcommended, perhaps 1/3 roughly, just enough to colour it. It's going to be very sweet and the kids will enjoy.

yasmin70's picture
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Best cake I have made and so easy. I used 4 medium eggs and mixd it in my mixer. Filled it with strawberry jam and fresh cream. Delicious! Will be trying other flavours.

bakingdisaster's picture

I guess it must just be me as everyone else seems to have success. I have followed this recipe to the letter 3 times with the same results, i have even bought new scales and the right size tins to make sure i have it exactly the same and have the measurements down to the gram...what i get is absolutely fantastic light big sponges out of the oven really perfect and after about 2 mins out of the over they just collapse and become dense and horrible, really annoyed as promised my daughter would bake her birthday cake for her :(

jiranma's picture

I had similar issues and the collapse happened with Mary Berry's definitive recipe, as well as the classic equal amounts of all ingredients, including eggs, recipe, and they all had a slight dip in the middle during the last 1/3 of bake time. And the texture was a wee bit crusty and coarse. Am so disappointed. HELP or I may need to go into therapy soon for failing so many times...T_T

Doobrie's picture

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

siraj98's picture
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i tried this recipe and its really tasty . Great for birthdays

lorlorbears's picture
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I've made this loads of times and it always turns out fabulously well! I even won first prize with it at our allotment show! Personally, I reduce the amount of icing slightly as I find it works better proportionally with the jam and cake itself. I've even adapted this recipe by adding cocoa powder to make a chocolate sponge - with chocolate icing of course!

georgetm's picture
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Spot on, I've found other recipes don't rise as well and aren't that great in 20cm size tins, this is really good.

dunnyflynn's picture
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This is the easiest cake to make, just mix it all together and pop in the oven. Have made this several times now at my husbands requrest and it never lasts even 24 hours in our house. Delicious!!!

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