Classic Victoria sandwich

Classic Victoria sandwich

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(379 ratings)

Ready in 30 minutes, plus cooling


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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    For the cake

    • 200g caster sugar
    • 200g softened butter
    • 4 egg, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g self-raising flour
    • 1 tsp baking powder
      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



      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 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


    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 (561)

    dianem82's picture

    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

    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

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

    adzwoof's picture

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

    wilburfixit's picture

    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

    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

    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

    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

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

    lorlorbears's picture

    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

    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

    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

    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


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