Classic Victoria sandwich

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• BeckyD

  22 November 2009

  BeckyD rated and commented on this recipe

  

  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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• kerry0411

  22 November 2009

  kerry0411 rated and commented on this recipe

  

  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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• jale

  11 December 2009

  jale commented on this recipe

  Can someone please tell me if this cake is freezable?

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• jale

  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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• demi4lyfe

  02 January 2010

  demi4lyfe rated this recipe

  

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• Divya :)

  07 January 2010

  Divya :) rated this recipe

  

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• Anita

  14 January 2010

  Anita rated this recipe

  

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• Beth

  26 January 2010

  Beth rated this recipe

  

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• carolmbirks

  29 January 2010

  carolmbirks rated this recipe

  

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• seggy muldoon

  31 January 2010

  seggy muldoon rated this recipe

  

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• shell07

  06 February 2010

  shell07 rated this recipe

  

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• trishobbs

  22 February 2010

  trishobbs rated this recipe

  

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• dracd

  01 March 2010

  dracd rated this recipe

  

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• frangeo777

  08 March 2010

  frangeo777 rated this recipe

  

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• 94tell

  14 March 2010

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• cakemadlady

  30 March 2010

  cakemadlady rated and commented on this recipe

  

  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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• kitkatgirl

  01 April 2010

  kitkatgirl rated and commented on this recipe

  

  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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• CEH85

  17 April 2010

  CEH85 rated this recipe

  

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• maddster09

  20 April 2010

  maddster09 commented on this recipe

  this was amazing cake easy to make aswell everyone loved it

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• Meenie

  22 April 2010

  Meenie rated and commented on this recipe

  

  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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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 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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