Classic Victoria sandwich

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Results 21-40

• Little Miss Chef

  16 March 2008

  Little Miss Chef commented on this recipe

  Really great!! Lots of comments from people i gave it to saying itwas the best sponge ever! I added a cap of vanilla essence too. V spongy and nice n moist. Am going to try it again with lemon zest and spread with lemon curd in the middle.

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• michelle

  19 March 2008

  michelle commented on this recipe

  i read the reviews and decided to just use 3 eggs and wow this cake was a massive hit with all my family

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• Handbagfiend

  19 March 2008

  Handbagfiend commented on this recipe

  Great cake, first time i had made a victoria sponge and was a huge success, will definately be making this again. Tip- don't use the full amount of sugar from the buttercream (useless you like it sickly sweet), i went by taste.

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• keyoni

  18 April 2008

  keyoni commented on this recipe

  Hi to all the bakers of Victoria Sponge Cake. I haven't done this before ,but had followed a similiar recipe that asked to beat all the ingredients for a minute, but what ended up was a very dense cake. Can anyone tell me till how long I should continue to beat the ingredients , minutes approx (Iam not very sure about that smooth, soft batter) . Iam very keen to give this a go , as many have left good comments. Expecting an answer and thanks in anticipation . keyoni

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• calleigh

  19 April 2008

  calleigh rated and commented on this recipe

  

  this was really fantastic!! so easy putting it all in together but i only used jam in the filling as otherwise was too sweet for me.

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• jayney

  23 April 2008

  jayney rated and commented on this recipe

  

  Great cake recipe! Very easy to make, I put all the ingredients in the food mixer and just whizzed it round. The result was a light fluffy and moist sponge. Four medium eggs works for me. Great with just a jam filling but have also tarted it up with fresh cream and strawberries for a special occasion. Yummy!

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• Wendy

  27 April 2008

  Wendy commented on this recipe

  well today is the first time that i have baked a cake for many years.....its in the oven now...i have read all the coments, just had to make it...only thing ...i have a small oven...hope its ok to cook the tins one at a time.

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• audrey

  28 April 2008

  audrey rated and commented on this recipe

  

  Full proof perfect sponge. Very versitile once you got the basic sponge receipe, chocolate icing, coconut cream etc all work a dream

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• jules

  04 May 2008

  jules rated and commented on this recipe

  

  My son wanted to bake a cake, we had no scales so I thought it would be a total mess but it turned out great, we had fun making it and even more eating it.

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• Mommy Poo

  05 May 2008

  Mommy Poo commented on this recipe

  I baked this for my partner, he said it was the best cake ever he'd tasted. it was very easy to make and adding good jam really does make a difference. its defo a cake i will make again!

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• Donna

  13 May 2008

  Donna commented on this recipe

  Made this for my husbands birthday. It went down a treat. only thing I did different was that I doubled the cream filling to ice the top. great cake for any occasion.

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• rollo

  26 May 2008

  rollo rated and commented on this recipe

  

  Baked this and took it to work - it lasted about half an hour!! I would highly recommend the butter icing - it tasted like vanilla ice-cream....yum!! Will be making this again and again.

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• chesty

  29 May 2008

  chesty rated and commented on this recipe

  

  Very nice, but better the next day. Would use cream rather than buttercream next time as it was really sweet. Also a tiny bit dense, so will experiment with three eggs next time. Easy one for the littluns to do, too

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• Sheela

  05 June 2008

  Sheela commented on this recipe

  I tried this recipe and it turned out great. I would definately try it again.

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• SussexGirl

  10 June 2008

  SussexGirl rated and commented on this recipe

  

  Easy to make. I used some homemade plum and mulled wine jam for the filling. Went down well with my guests as there was none left!

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• Ben

  10 June 2008

  Ben rated and commented on this recipe

  

  Perfect! I can't stop making these for my friends. The best recipe I've tried by far.

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• Dena Littlew

  13 June 2008

  Dena Littlew rated and commented on this recipe

  

  My first ever sponge cake from scratch and it was delicious! I used 4 medium eggs with a jam and creme fraisch filling and it was yummy! I will definitely make this one again.

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• Donna

  15 June 2008

  Donna rated and commented on this recipe

  

  REALLY PLEASED!!!!!!!!! Absolutely thrilled with the results as i'm not the best at baking. Recommend the boozy coffee and walnut cake too!

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• Joanne

  23 June 2008

  Joanne rated and commented on this recipe

  

  FAB! Im only a novice baker, but this is dead easy and is lovely! SO quick too!

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• SavedRecipes

  25 June 2008

  SavedRecipes commented on this recipe

  Dead simple and dead good. Will be using this as my regular Victoria recipe

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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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