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Recipe by Good Food

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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 121-140

• Wipeout Queen

  25 August 2009

  Wipeout Queen rated and commented on this recipe

  

  One of the easiest, lightest and tastiest sponge cakes I have made in a while. I'll certainly be using this recipe again and telling all my friends about it.

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• E Baker

  26 August 2009

  E Baker rated and commented on this recipe

  

  I have never been good with sponges ... until now! This is a fantastic recipe, really easy with good results. Already a family favourite!

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• simplecook

  27 August 2009

  simplecook commented on this recipe

  Excellent sponge, light as a feather and I am new to baking so it definitely does not require any expertise!! It is a hit everytime I make it. Thank you!

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• caledoniangirl

  29 August 2009

  caledoniangirl rated and commented on this recipe

  

  This cake is fabulous!!! I made it for my daughters birthday and everyone thought it was great. My daughter said it was better than her dads, whose a baker!!

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• queen2

  31 August 2009

  queen2 commented on this recipe

  ive tried and tried but its always going wrong but i no ill get there in they end.

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• pinkiepie

  31 August 2009

  pinkiepie rated and commented on this recipe

  

  Delicious. Didn't have any baking powder but still rose nicely. Added coco powder to the mixture for one of the tins as my son prefers chocolate cake, and this was also lovely.

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• louise bourne

  09 September 2009

  louise bourne commented on this recipe

  I've always wanted to be able to bake a nice Victoria sponge but never quite managed to get it right until now! It was really easy to make and my husband who has always laughed at my baking thought I had cheated and bought it from a shop! I was so happy with the result and it was eaten by the family in no time. Loved it, thank you : )

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• Fave Recipes

  11 September 2009

  Fave Recipes rated and commented on this recipe

  

  Made this today, v light, will make again x

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• Poirot

  12 September 2009

  Poirot commented on this recipe

  I do not have much luck with baking but tried this recipe last week and was amazed at the result. It was so light and fluffy that I can honestly say it was the tastiest Victoria sandwich that I've ever tasted (even though I did make it myself). The only change to the recipe was that I didn't use baking powder but it was fine without. This week I decided to try it again to make sure it wasn't a fluke and I added baking powder - take it from me you don't need it as I ended up with half the mixture in the bottom of the oven! The cake itself though was as light and fluffy as before so I will definitely continue to use this recipe but will remember not to use baking powder!!

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• Poirot

  12 September 2009

  Poirot rated this recipe

  

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• khitajrah

  19 September 2009

  khitajrah rated and commented on this recipe

  

  Incredibly lovely, light and fluffy and I used all 4 eggs (large size). Will definitely make again! We used whipping cream and fresh strawberries instead of the buttercream and jam.

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• Cat

  04 October 2009

  Cat commented on this recipe

  Went down a storm! I'm not always great at baking cakes, but this was so easy and the timings were perfect so it couldn't go wrong. I used home made jam to make it extra special and it was delicious. I'll be baking this one again!

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• Smoothiestar

  04 October 2009

  Smoothiestar rated and commented on this recipe

  

  Can't go wrong with this!Delicious.

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• Champagne Queen

  05 October 2009

  Champagne Queen rated and commented on this recipe

  

  Made this for the first time yesterday - used my food processor - and it turned out absolutely perfectly! Used Waitrose luxury lemon curd, which is very tangy, instead of the jam and it was delish!

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• Dogblud

  05 October 2009

  Dogblud commented on this recipe

  I am now considered a master baker on the back of this - ecellent recipe, and I'd never baked before this!!!!

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• Dogblud

  05 October 2009

  Dogblud rated this recipe

  

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• tanyah

  06 October 2009

  tanyah rated and commented on this recipe

  

  Perfect!! easy, fool proof and delicious

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• novicecook1

  08 October 2009

  novicecook1 rated and commented on this recipe

  

  This recipe is very easy. Only problem is that it does not specify what size of eggs should be used. I used 4 large eggs which resulted in a heavy sponge that almost tasted eggy. Will definitely make it again but with only 3 large eggs.

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• Pauline S

  14 October 2009

  Pauline S commented on this recipe

  baked this the other day with my daughter the whole family loved it, it was easy to make just threw the ingredients into the kenwood mix master. Heated up the jam as suggested and it spread easier on the cake. Will def make again.

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• GMANLLOYD

  24 October 2009

  GMANLLOYD commented on this recipe

  it does excactly what is says on the baking tin so easy and brilliant results everytime

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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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