Classic Victoria sandwich

Classic Victoria sandwich

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(305 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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nogin1's picture
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I used the recipe the first ever time I made a Victoria sponge. I am no great cake maker but this turned out brilliantly and I received lots of lovely comments from those that tried it. Ive since made the cake three more times and each time it has turned out wonderfully!

kateware's picture
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This is by far the best Victoria Sponge yet. Made several times and always goes down nicely.

drjomacpherson's picture
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So easy and yet a firm family favourite...tinned fruit works just as well as jam for the filling, try peaches or mandarin segments.
Just put the oven on to bake another!

josiemae23's picture
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really nice and easy to make and really tasty! Really recomend it!!!

kitchenchaos10's picture

I'm rubbish at cakes. There's rarely been a baking incident that hasn't gone disasterously wrong. Until now. This recipe was so easy, even I couldn't muck it up. Helped by the fact someone had just given me a jar of homemade strawberry jam, I actually made a fantastic cake. Which got eaten far too quickly do now I need to make another :)

jackaz's picture

This is a great recipe and a lovely cake. You get used to different egg sizes and I just adjust the amount of milk to give the right consistency. This comes with practise so it's a good excuse to make this sponge frequently.

rafflestiltskin's picture
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I'm new to baking and found this such an easy recipe to do and it looked lovely once it was all put together, I was well pleased with myself! Will definitely make again.

Lola_balola's picture
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I have made this cake on an almost weekly basis for one reason or another and it always goes down very well indeed. I don't make any changes to the recipe at all. Always makes a light tasty cake without fail.

bovrilfaerie's picture
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My cake was perfect! Usually mine sink or I cook them for too long but this recipe is soooo tasty (I used soy butter and large eggs) :)

cds's picture

Great recepie and very simple, I make an extra layer, fill with fresh whipped cream and decorate with strawberries and it looks and tastes great

lisasearle's picture
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i used melted butter in this mixture, it is so quick and easy to make and the sponge is lovely, it even taste nice when it's been in the fridge, it doesn't go hard or dry as some cakes tend to. i love a Victoria sponge and will definitely be making this again :)

grrl23's picture
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The sponge needed longer cooking time, other recipes stated forty minutes, twenty minutes wasn't long enough. Four eggs were too much, I thought three eggs was more than enough.
Overall, a lovely result. The cake is nice with a cuppa too. :)

foodiemummy's picture

Made this twice in 2 days it was so good and quick, no fuss, all in one classic sponge. Was very surprised how light the sponge was. Filled mine with whipped double cream, sliced fresh strawberries and a layer of strawberry jam, then dusted the top with icing sugar! Makes for an impressive cake with minimal effort! (took on board the other comments about number of eggs, used 4 medium - thanks!)

philip1502's picture
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I decided to make this cake as I'm always buying the ready made supermarket ones! And OMG it was amazing I used whipped cream and raspberry jam for the centre and it was delicious. My husband and children ate it within a few days. I am now making 2 per week!!!

shaarks's picture

Made today as couldn't find my usual recipe , so light and very tasty looked as good as the picture .

susanreay's picture
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This is one of the best Victoria Sponge recipies I have ever used. I would recommend it to anyone.

lucky_13's picture
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Fantastic! So simple and delicious. My family were so impressed and really enjoyed it

katina54's picture
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Love this recipe ,have made it many times and also added coconut .or made it into coffee and walnut . the family love it as do the neighbours and church family .

sunflower007's picture
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Sorry but for me this was truly awful - used 4 medium eggs and even after 40 mins in the oven it still wasn't cooked - way too eggy in my opinion - will stick to my good old Delia recipe in the future

gummybat's picture

This cake is great, my wife loves me baking this and asks for it time and time again, the only question i have is this, is there any way of keeping the icing sugar sprinkled on top from dissapearing over time ?

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