Classic Victoria sandwich

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• hevagall

  30 July 2010

  hevagall commented on this recipe

  I've made this a few of times now and it comes out really lovely, I have even used gluten free flour in one and even that came out delicious - so I was told!! (you do need more marg and milk with that flour tho as it can be dry otherwise). I use baking marg for the cake but always butter for the 'butter cream' and that works well.

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• svh86

  01 August 2010

  svh86 rated and commented on this recipe

  

  I've made this recipe numerous times and it's always a yummy cake. I always use 3 eggs and just a tiny bit of milk, and that always seems plenty enough to keep it moist!

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• dougaldonut

  02 August 2010

  dougaldonut rated and commented on this recipe

  

  Haven't baked in years, tried this recipe out last week and it was absolutely spot on - I did substitute the butter icing in the middle for fresh cream. Everyone loved it, and to be honest it's the best sponge I've ever made - fantastic!!

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• dougaldonut

  02 August 2010

  dougaldonut commented on this recipe

  Not sure why that only came up as four stars, defo a five stars!

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• e_rowland99

  11 August 2010

  e_rowland99 commented on this recipe

  DO NOT USE 4 LARGE EGGS! I should have read the comments before making the cake...I used 4 large eggs and the sponge tasted like thick omlette. I wish Good Food had specified the egg size, it would have saved me time and money!

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• GraceTrueloveOx

  13 August 2010

  GraceTrueloveOx commented on this recipe

  a great recipe but i suggest the oven at 200 and for about 30 minuetes rather than 20 :)

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• jax

  17 August 2010

  jax commented on this recipe

  This recipe is brill. Just chuck everything in then whisk up and cook. So simple, and tastes really good.Highly recommeneded y me.

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• Es

  18 August 2010

  Es rated and commented on this recipe

  

  Foolproof recipe! First time i made it i turned out perfect! :)

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• McCamley

  23 August 2010

  McCamley rated and commented on this recipe

  

  Made it for Sunday dinner desert at my mother in laws & there was 8 happy customers mmmmmm it was lovely :) im sooo proud of myself lol

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• Chala

  24 August 2010

  Chala rated and commented on this recipe

  

  Use this recipe all the time, so glad i found it, perfect cake EVERY TIME :)

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• x lou x

  27 August 2010

  x lou x rated and commented on this recipe

  

  I love this cake!! Its very simple to make but i use double cream with a few drops of vanilla esscence and some sugar as im not a fan of butter icing. Cover the top in cream and lots of fresh strawberries yum!! x

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• YummyFood

  29 August 2010

  YummyFood rated and commented on this recipe

  

  Have made loads and it is divine!!

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• Tracy

  01 September 2010

  Tracy rated and commented on this recipe

  

  Lovely cake. Easy to make and tastes great. Got lots of compliments. Filled with fresh cream and raspberry jam.

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• Katyness7

  10 September 2010

  Katyness7 rated and commented on this recipe

  

  Loved it, loved it, loved it!! So easy and delicious. Making it for tes with the in-laws tomorrow, but this time will use marmalade as suggested.

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• Chrissie

  14 September 2010

  Chrissie rated and commented on this recipe

  

  I absolutely love this receipe. It is so easy to make when you know people are coming round, and it is done and dusted within an hour. The only advice I will give is weigh the eggs beforehand, and use the same weight of eggs as flour, sugar and butter. This is the way I did it the first time, having read another review. The first time I made the butter icing. Now I tend to whip up some cream, and use Tiptree strawberry jam. I made 2 tonight, one for ourselves and another for a birthday. Absolutely delicious and it goes down a treat.

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• Rocklobster

  15 September 2010

  Rocklobster commented on this recipe

  I don't mean to quibble, but surely for a classic Victoria Sponge, you should cream the eggs and sugar, before adding the other ingredients? This is simply an all-in-one sponge, as per Delia Smith in her Complete Cookery Course from back in the 1980's. There's a distinct difference in taste between an all-in-one and a creamed mixture, as Delia makes clear in the same book. Her recipe, or James Martin's Granny's Victoria Sponge, are much more authentic.

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• Kyara

  16 September 2010

  Kyara rated this recipe

  

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• Ruby07

  21 September 2010

  Ruby07 rated and commented on this recipe

  

  Nice recipe, easy to made and very quick. Dont have to buy any special ingrediants, everything was in the press....Sponge was moist and I used a thin layer of good quality strawberry jam. Went down very well with a cup of tea!

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• nowm

  29 September 2010

  nowm rated and commented on this recipe

  

  I'm making this cake right now... it's a really good recipie, and it's a good size. I don't know what i've done wrong but it's all knobbly/bubbly on the top, with icing on it'll be fine. I'm sure it'll taste awsome, great recipie!

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• holtrcy

  02 October 2010

  holtrcy commented on this recipe

  I made this sponge without high hopes as I am not a natural cook, the results were fantastic! I will be making this recipe again.

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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, sugar 57g, salt 0.9 g

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