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Classic Victoria sandwich

Classic Victoria sandwich

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(355 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

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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 (533)

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
5

i tried this recipe and its really tasty . Great for birthdays

lorlorbears's picture
5

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
5

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
5

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!!!

angiemow's picture

Followed recipe,but disappointed with result, the floor which was sifted seems to have into tiny white lumps and is visible in the cooked cake.
I think the traditional creaming butter, sugar and eggs together, then folding in flour works better as you do not get this problem

bakeme13's picture

Best cake I ever made!!!! Just put all ingredients in the bowl together and turned mixer up half way. It was mixing while I got the oven heated and the tin ready. Put it in a six inch tin spread it to corners and half an hour later I had a cake to be proud of. By the way I used two duck eggs in lieu of the hen eggs. The taste flavour and texture were all perfect. I simply covered the cake with raspberry jam and coconut.

natalley101's picture
4

I made this cake today and it didn't turn out the way I expected, it was flat and it didn't look too good despite me not opening the oven but it tasted amazing, I covered it with sweetened fresh cream and served it with a bit of jam lush! I also used 3 medium eggs because I was afraid it would be too eggy with four I'm definitely going to try this again hopefully next time it won't look bad. :)

shaft1970's picture

Have used this recipe several times now, it always turns out great. Tried a few other recipes and this is the best one by far. Will be using this recipe for my mums 70th birthday cake.

madmo32000's picture

i have made this twice now,very yummy.i kept to the same ingredients great.will try some other things now..ty

octogenem's picture
5

Used this recipe for my son's birthday cake. Very easy to do. I also added 1/2 tsp vanilla extract to the cake mix. Tasted delicious. make sure you use Medium eggs though.

joannabyford's picture
5

Perfect - easy and just right! Used the sponge instead of a panetonne in Jamie's Cheat's sponge cake with berries and cream. Recommend this to anyone wanting a quick, fun attractive celebration cake.

jewelshiner's picture
1

Oh dear. My first attempt. A disaster. Didn't cook in the middle despite leaving it in preheated oven for 30 mins. Was just a soggy mess in the middle when turned upside down. Also seemed very greasy. Outside bits tasted very nice. Will try once more with just 3 medium eggs and less milk. If that doesn't work will try Delia's recipe as suggested by others.

blaiseq's picture
5

I've made this so many times now, delicious cake and takes about 45 mins!

cw53kzn1's picture
5

I've made this cake twice now and turned out fantastically light. Used ingredients as per recipe. I make it for my grandchildren who usually devour the whole cake before they go home.

rachelroona's picture
4

My friend recommended this recipe to me. I'd helped her make it at her house a few times and it had gone perfectly! Unfortunately, the first time I made it at home it didn't rise but that was probably my fault :/ The second time I made it was for my mum's birthday. It worked just fine. I added 2 teaspoons if cocoa powder and orange's worth of orange zest to create a chocolate orange cake. It tasted and looked great! Also, this recipe works really well and creates a brilliant moist, light cake if you put in a whole ladle-full of milk.

pottermiss's picture

Lovely cake. Will definitely be making again:)
For those of you who were unsure about which size egg to use: general rule of thumb is to weigh your eggs; they should weigh roughly the same as your other ingredients i.e 200g.

woodie1234's picture

I have made this cake several times as it's so easy and delicious. I used 4 large eggs which was fine. I will try other suggestions mentioned i.e lemon curd and different colouring next time. Great though with butter cream and seedless raspberry jam, lasts 2 days!!

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