Classic Victoria sandwich

Classic Victoria sandwich

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(322 ratings)

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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

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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.

Recipe from Good Food magazine, May 2005

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Comments

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hannahmcrxo's picture
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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
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So easy and tasted amazing

joganley's picture
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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

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
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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
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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!

sue40beck's picture

Best cake I have ever made. Added 5 minutes on the cooking time. Probably my oven.

speedferry's picture
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This is by far the best Victoria Sponge recipe ever.
I have been making this almost every month for the past three years and everyone who tries it claims it is the best they have ever tasted. Three simple changes I have made over time are to use three large eggs instead of four, Stork instead of butter and have reduced the amount of caster sugar to 170g.
Perfection every time.

katie987's picture

I made this into a vegan cake by replacing the eggs with 1 cup of apple sauce and an extra heaped teaspoon of baking powder.. And used rice milk instead of cows milk.
I put all the batter into 1 cake tin instead of 2 and cooked for around an hour and 15 min.
For the buttercream I always use 1 part butter to 3 parts icing sugar or else I find the butter taste to be over powering.. So that's what I did here, 100g butter to 300g icing sugar and 1tsp vanilla.. Perfect :)
Came out lovely.

eswift's picture

Ok so this is the first cake I have ever baked. It went a bit like this. My butter was not soft enough, leaving lumps in the batter. I then poured it into the tins and the mixture didn't meet the edges, realised they were slighter bigger tons. So made the mixture again but only had 2 eggs left so put a couple more tablespoons of milk in so make it into a batter. Poured on top of the existing mix and did a slight combine. After 20 mins it was definitely not cooked, in fact it took another 20 mins. As I took the tins out I dropped one. I then dropped the second whilst faffing with the cooling rack. When cooled I used jam and squirty cream. That was a mistake, it just all oozed out, the cake was far too heavy. It looked a right mess. BUT we ate it anyway and it tasted great. For a first attempt I was very pleased. I will definitely try this again and know where I went wrong!

Dodo's picture

Brilliant Post,wish you could have posted a photo! Better luck next time and the stomach cannot see what's coming so it must have tasted good.

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