Classic Victoria sandwich

Classic Victoria sandwich

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(367 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 (545)

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!!

theheaths2312's picture

I just made this with my mum and dad and it is delicious! Really easy to make and the house smells good too! I absolutely loved it. I still want some more ! Fran age 6

vickybrunton6869's picture

I'm a newbie to cooking so wanted a nice easy recipe to follow. This cake came out perfectly and tasted lovely!!!! So lovely that I had to hide the rest from my husband before he ate the whole lot! I also added vanilla to the cake mix as well as the icing yum yum yum

48foxtate's picture
5

sorry forgot to rate ;-) 5**

48foxtate's picture
5

this cakes is the fantastic , its great getting "fool proof " recipes from here , follow the recipe , learn from the comments an its all gravy baby !!! pick your favs, highest ranked with the most ratings .simples....... thanks for this im tuckin into a slice now with me cuppa !!

tararose's picture
5

Wow!!! This looks LUSH! will have to try it. hopefully it will turn out better than another recipe i had; The cake was all soggy in the middle :s

hespie's picture

Just made this using that new Stork liquid, couldn't be easier and turned out absolutely perfect.
I used double cream and raspberry compote for the filling, so-o-o-o lush! :oP
For the folks who haven't had the greatest success, could I recommend buying an oven thermometer? My oven is a gas fan one and the settings are way out.

genevieveclare's picture

try using recalcitrant jam with it and it is truly delicious also instead of using butter cream I would highly recommend whisking some soluble cream until thick(May take a while.) then spread it on the sponge that didn't have the jam on then put them both together then voila you have a delicious filling for this cake.

genevieveclare's picture

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

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