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1. Video tutorial: Creaming butter and sugar

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.

Per serving

558 kcalories, protein 5g, carbohydrate 76g, fat 28 g, saturated fat 17g, fibre 0.6g, salt 0.9 g

Latest comments and suggestions

Results 101-120

• Caroline

  16 June 2009

  Caroline rated and commented on this recipe

  

  This cake didn't work for me at all, so I was quite disappointed. I remade it using delias all in one recipee and it turned out way better

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• sarah

  29 June 2009

  sarah rated and commented on this recipe

  

  A seriously good cake! I made this for a friend's birthday at work and had so many compliments I'll definitely be making this again. Used fresh cream and raspberry jam instead of butter cream due to friend's preference.

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• mellons

  01 July 2009

  mellons rated and commented on this recipe

  

  Im not much of a cook , but tried this one and came out perfect ,the only trouble is you cant stop eating it :)

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• duckfeet

  04 July 2009

  duckfeet commented on this recipe

  I baked this for my friend's baby shower party and even though it's such a simple cake, it was a real hit! A cinch to make, a lovely light sponge and the buttercream filling is a must. Followed the advice about using 4 medium eggs and it turned out perfectly.

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• fran

  07 July 2009

  fran commented on this recipe

  My 8 year old son made this for his dad's birthday cake on Friday after school. We added the grated zest of 2 oranges to the mixture as thats dad's favourite kind of cake. (Son said it was orangy enough, he was the chef, dad said he likes it more orangy). For the icing we followed the butter cream recipe and added a little of the juice from one orange for that orange flavour and missed out the jam and vanilla. Huge success, all visitors raved about it.

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• Emielou

  08 July 2009

  Emielou rated and commented on this recipe

  

  I've never left a comment before, but this cake is amazing. I have baked every week for the last 20years and have tried many Victoria Sponge recipes, but this is the best, and I was sceptical because it seemed too easy. I used 3 large eggs and no milk resulting in a fabulously light and delicious cake that my husband has declared his new fave (he normally reserves that for things containing chocolate).

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• duckfeet

  09 July 2009

  duckfeet rated this recipe

  

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• Natalie

  15 July 2009

  Natalie rated this recipe

  

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• sassycat

  16 July 2009

  sassycat rated and commented on this recipe

  

  This was my first attempt at making a "real" cake - made it for my husband as he loves victoria sponge as a surprise and he loved it! going to make it for a work bake sale next week - its foolproof and delicious and looks amazing too!

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• Thomas

  18 July 2009

  Thomas rated and commented on this recipe

  

  This is simply lovely - a real classic and it tastes so light and yummy. Filled with loads of cream and fresh strawberries is simply lovely and a real trest on a summers day. Definate 5 stars

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• ilovefood

  19 July 2009

  ilovefood commented on this recipe

  i love this recipe

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• Nanny norma

  28 July 2009

  Nanny norma commented on this recipe

  Made this for a group of elderly ladies, it was perfect. They adored it .The best Victoria sandwich I have ever made.

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• bakerDan

  30 July 2009

  bakerDan rated and commented on this recipe

  

  I make lots of cakes, and have to say I was disappointed. I made it a couple of weeks back, and again today and unfortunately the cakes are too dry. In all honesty I use the traditional cream the butter and sugar method rather than the all in one, so this could be the problem I guess.......

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• clairebear3

  04 August 2009

  clairebear3 rated and commented on this recipe

  

  easy to make and tastes fantastic !! have made 2 or 3 times and enjoyed by all !!

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• Rosita

  05 August 2009

  Rosita commented on this recipe

  made a lemony version by adding lemon essence to the sponge mixture and used lemon curd filling - delicious, and so moist.

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• cherry

  05 August 2009

  cherry rated and commented on this recipe

  

  This was the first cake my 12 year old daughter attempted and it was a great success. My other half loved it and boasted so much about it to his colleagues at work that she ended up making one for them. She is making another today so we can take on a picnic.

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• marimcginnis

  09 August 2009

  marimcginnis commented on this recipe

  This turned out so well that my family thought I'd bought it from Waitrose!

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• Louisa

  11 August 2009

  Louisa rated and commented on this recipe

  

  This is the best recipe I have come across and has relighted my passion for baking. I made it for a friend's birthday as a surprise and it was delicious. If I hadn't promised I would have kept it for myself! Anyone who thinks they can't bake for toffee, I challenge you to get this wrong!

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• jog_on

  12 August 2009

  jog_on rated and commented on this recipe

  

  I think I've rated this before...but I love this recipe! Makes the perfect birthday sponge cake. I add a few drops of vanilla to the cake mix too. Yummy!!! x

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• Diane

  22 August 2009

  Diane rated and commented on this recipe

  

  This is the first time ever I have baked and it has come up superb! I only had a 24cm tin and so put all the mixture into one tin. It has worked just fine, but I found I needed to double the time it took to bake. 20mins was not enough.

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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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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Ready in 30 minutes, plus cooling

Cake base freezes well for 3 months

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

Per serving

558 kcalories, protein 5g, carbohydrate 76g, fat 28 g, saturated fat 17g, fibre 0.6g, salt 0.9 g

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