Classic Victoria sandwich

Classic Victoria sandwich

  • 1
  • 2
  • 3
  • 4
  • 5
(306 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 30 minutes, plus cooling

Skill level

Easy

Servings

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

Additional info

  • Cake base freezes well for 3 months
Nutrition info

Nutrition per serving

kcalories
558
protein
5g
carbs
76g
fat
28g
saturates
17g
fibre
0.6g
sugar
57g
salt
0.9g

Ingredients

For the cake

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

For the filling

  • 100g butter, softened
  • 140g icing sugar, sifted
  • drop vanilla extract (optional)
  • 340g jar good-quality strawberry jam ( we used Tiptree Little Scarlet)
  • icing sugar, to decorate

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, May 2005

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
genevieveclare's picture

this is such an easy yet truly delicious pudding! I have made it many times and I highly recommend it.

bernie33's picture

hi everyone i,m new to this site and i decided to try out this recipe. it was very tasty the sponge was light, fluffy and moist but the outside was more like a pie then a sponge cake. pls can you suggest what i did wrong or what i could of done to stop this from happening again. many thanx bernie. xx

crazyladybiker's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I seem to be the only one who has messed this cake up :(
Don't know if it was my oven or if maybe I just didn't measure the ingredients right, but it didn't cook in the middle! The outside was lovely but right in the middle was wet and yuk :(
My daughter and myself ended up picking it to pieces and eating the bits that were cooked. Think I will try again another day, paying more attention to what I'm doing and maybe buy some new cake tins as well. I do find sometimes that my oven seems to cook too quick, burning on the outside but not cooking the inside.
Oh we'll I can only try again :)

tatkins's picture

Just made this cake and it looks exactly like the picture, I'm very impressed with how easy it was.

I used a bit less Jam as the amount in the recipe seems quite a lot, but that's possibly just personal preference.

Will definately make again.

hannahmcrxo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

By far the best cake there....use vanilla paste in there too in the cake mix!!
I used this for a bday cake and it was fab!!

katielizl's picture

I made this the first time and it went wrong.. very wrong. So today I am going to do it but with a twist for red niose day,,, with a red nose face on the top :)), Med eggs.,

littlebear28's picture

Really lovely, classic sponge cake, only thing I changed was the filling, 284ml double cream, 2 tbsp of sieved icing sugar & 1 tsp of vanilla essence, whisked up is so nice!

jazzybee9's picture

lurve it best cake ever

emmabaker123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So easy and tasted amazing

joganley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Never made a Victoria Sponge before and only had square tins but this worked perfectly. Even for a beginner. Boys at work were very appreciative!

newcookt's picture

Help Help Help
I followed the recipe twice and both times the sponges have only risen on the edges of the tins 35mm with a dip in the middle only 10mm in depth - what have I done wrong
Second time put the temp down to 150 as first time they were slightly brown and cooked at 15minutes

Just got a new mixer at Christmas and wanted to do something simple as a starter

All comments welcome

roseandzubi's picture

hagsdvjhsgrkfbykwjebgfuGWEUFJEHDGFJYEGFYSDHJGCFUYEWTRYUFGRGIgergjherkhjghjhtgjrhjhrayijhRGJHAJETGIKkhGHEGHAghjshjtghuh4grths

roseandzubi's picture

i loved it so much thanx good food it is really good food

roseandzubi's picture

i made this at school in foodtech and it was really gooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooood and i men it!!!...

roseandzubi's picture

i think that this is a very easy and great recipe i love victorian sponge cake

nikkiparsons's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used this recipe to make around 24 cupcakes. This will definately be my 'go to' recipe for plain sponge. I also added raisins to the mixture.

Tip: if you do use this recipe to make cupcakes, be generous when dividing the mixture between cases because it doesn't rise as much as regular cupcake mix,

ewarnersmith's picture

I don't understand how this version is healthy. It appears to be the regular recipe?? Surely not putting butter-cream in the middle would have been more healthy. Also, beat all ingredients to a smooth batter - what happened to creaming, beating and folding. How Odd!

ollywoody's picture

Turned out very well. Thank you.

svyce1's picture

I used this recipe on my third attempt at baking and swore I would give up if this didn't come out right as I didn't have much luck with my last two attempts. I did exactly what the recipe said and it came out perfect! Really delicious and the birthday girl was very happy! Now for my christmas yule log, lets hope that comes out just as good.

cnmoly's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really good cake! All those years I've spent making a classic Victoria sponge only to be disappointed and I could have been making this easy all in one recipe all along. I used 3 large eggs and did the buttercream and jam filling. I think next time I may reduce the sugar and just use jam as it was very sweet. Naughty but nice!

Pages

Questions

Tips