Classic Victoria sandwich

Classic Victoria sandwich

You can't go wrong with this perfect party cake - full of spongey goodness. Makes a super-simple wedding cake, too

Difficulty and servings

Easy

Cuts into 10 slices

Preparation and cooking times

Total time

Ready in 30 minutes, plus cooling

Freezable

Cake base freezes well for 3 months

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.
Try

Like this?

Try some of our other delicious cake recipes, Lemon drizzle cake or Ultimate chocolate cake .

Per serving

558 kcalories, protein 5.0g, carbohydrate 76.0g, fat 28.0 g, saturated fat 17.0g, fibre 0.6g, sugar 57.0g, salt 0.9 g

Recipe from Good Food magazine, May 2005.

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Latest comments and suggestions

Results 141-160

  • 22 November 2009

    BeckyD rated and commented on this recipe

    5 stars

    Needed a cake quickly and this was perfect! The sponge was wonderfully light and delicious. Looked like a shop-bought cake and everyone really enjoyed it. Can't recommend it enough.

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  • 22 November 2009

    kerry0411 rated and commented on this recipe

    4 stars

    Hi Folks like you loved this simple cake. I added a healthy measure of port to my mix (only used 3 med eggs and just a splash of milk to ensure that wasn't too "wet"). Then I used blueberry jam and a buttercream filling. Topped it off with a glace icing topping, a handful of blueberries that had had a nice swim in some more port and a dusting of icing sugar... perfect! Hope you enjoy this variation :)

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  • 11 December 2009

    jale commented on this recipe

    Can someone please tell me if this cake is freezable?

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  • 12 December 2009

    jale commented on this recipe

    Ooops sorry!!!!!!!! I didn't see that yesterday as it's been marked in the recipe.FREEZABLE

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  • 02 January 2010

    demi4lyfe rated this recipe

    5 stars

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  • 07 January 2010

    Divya :) rated this recipe

    5 stars

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  • 14 January 2010

    Anita rated this recipe

    5 stars

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  • 26 January 2010

    Beth rated this recipe

    4 stars

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  • 29 January 2010

    carolmbirks rated this recipe

    4 stars

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  • 31 January 2010

    seggy muldoon rated this recipe

    5 stars

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  • 06 February 2010

    shell07 rated this recipe

    4 stars

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  • 22 February 2010

    trishobbs rated this recipe

    5 stars

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  • 01 March 2010

    dracd rated this recipe

    5 stars

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  • 08 March 2010

    frangeo777 rated this recipe

    5 stars

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  • 14 March 2010

    94tell rated this recipe

    1 stars

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  • 30 March 2010

    cakemadlady rated and commented on this recipe

    5 stars

    Superb, have baked this loads of times now. Very light moist sponge with great filling. Freezes very well in portions for lunchboxes. Constant supply on hand for delighted husband. Have also adapted it to Chocolate sponge - replace four tablespoons of flour with four tablespoons of cocoa powder. Chocolate cake is best eaten day after to allow for denser texture.

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  • 01 April 2010

    kitkatgirl rated and commented on this recipe

    5 stars

    If you arent sure about the size of your eggs, just remember that the flour, butter, sugar and eggs should all weigh the same, so crack your eggs into a bowl, whisk them with a fork and weigh out exactly 200g....sorted!

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  • 17 April 2010

    CEH85 rated this recipe

    5 stars

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  • 20 April 2010

    maddster09 commented on this recipe

    this was amazing cake easy to make aswell everyone loved it

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  • 22 April 2010

    Meenie rated and commented on this recipe

    2 stars

    Am I the only person here that thought this was a sponge recipe?! Don't get me wrong, the cake was delicious (I used it for my daughter's 1st birthday cake but made it in the shape of a "1"), but the cake was very dense, and not fluffy at all like a sponge. It is more like a buttercake recipe, and try adding a few drops of strawberry essence to the buttercream. It did wonders to the overall taste of the cake, as well as putting some vanilla sugar in rather than normal sugar!

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Difficulty and servings

Easy

Cuts into 10 slices

Preparation and cooking times

Total time

Ready in 30 minutes, plus cooling

Freezable

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
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Per serving

558 kcalories, protein 5.0g, carbohydrate 76.0g, fat 28.0 g, saturated fat 17.0g, fibre 0.6g, sugar 57.0g, salt 0.9 g

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