Classic Victoria sandwich

Classic Victoria sandwich

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(318 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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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 ?

simsbakery's picture
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Fabulous cake! Very easy to make, far too easy to eat!

sweetmutima's picture

I baked it yesterday evening and it was very good.
The simplest sponge recipe I've come across, even without the vanilla and butter cream it tasted and smelt good.
I thought it would be greasy but it wasn't at all, Good recipe!
I had some friends over and in 1 hour we were eating fresh sponge cake WOW!!!!
I will definitely be using this one for a looong time.

sue_walters's picture
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Well, I don't know what went wrong. Fresh free range eggs @ room temp, Softened butter etc etc and my poor jubilee cake was a flop- literally. Tasted ok but didn't rise. Back to my old recipe :(

louisewinder's picture

Tried this 3 times and three times my cake went from being undercooked to overcooked within 5 minutes..

Used exact measures etc and same tins, temp and used middle shelf - Any ideas?

doridos's picture

This is the first time that I have made Victoria Sponge as I have always been lacking in confidence in making any sponge cake! The occasion was afternoon tea with my family celebrating the last day of Her Majesty The Queen's Diamond Jubilee. My family are my judges for anything I bake and they loved it! The sponges were golden, light & fluffy. I used fresh cream, fresh strawberries and strawberry jam instead for the filling and to decorate. There is less than 1/2 the cake left and I only baked it this morning.

jasperkitten's picture

My first Victoria sandwich since school. It was so easy to make and turned out beautifully. The tip about only 3 eggs if large turned out to be spot on. I didn't line the tins but just buttered them then rolled a tablespoon of flour around the butter and then tapped off the residue. Cakes came out easily. To avoid imprint of cooling rack turn out the top on to a rack covered with a thin linen tea towel or napkin.

tormcr's picture
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I made mine into a tripple stacked Victoria Sponge using x3 10cm baking tins. The butter cream doesn't look very visible, if i do another tripple I may consider increasing the butter cream. There is plenty Jam! i also used 3 large eggs as I had no medium.

I was asked the day before a BBQ to make a cake for the Jubilee and ran to my local shop before the Sunday/Bank holiday restricted opening hours. To "Jubilee it" I made my own basic crown template using baking paper, a craft knife and a cutting board. I held back on a very small amount of butter cream and on the top sponge spread over the template to leave a crown. I then scattered hundreds of thousands over the crown and blew at it for a moment to define the crown a bit better.

It looked fit for a Queen and it was delicious!

lissylou's picture

i only have a 10 inch round cake tin - tips on increasing recipe?

kasanne's picture

I had to make a bigger cake for the jubilee so I added an extra half of the ingredients. It's amazing!

seandodwell's picture

For butter cream I used 1/2 butter 1/2 Philadelphia creamy!!!:-)

funnythat's picture

Hi,

Can anyone please tell me for how many people this recipe will serve?

Thanks

bagidelle's picture

If you are a Victoria Sponge lover....this one is fabulous!!

mdcbc2's picture
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Tasted it the next day....much better. I will cut the amount of sugar in the butter next time.

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