Classic Victoria sandwich

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• Claire O'M

  12 January 2012

  Claire O'M rated and commented on this recipe

  

  easy to follow and delicious!

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• alinabake

  15 January 2012

  alinabake rated and commented on this recipe

  

  Oh I hate it when this happens. Made the cake with three medium eggs and it was ok but to me it felt a bit greasy. It rose well but even with less eggs than necessary it still looked quite eggy. I must've done something wrong but it did cook in 20 min exactly. Family liked it but it just didn't feel as light as others seem to have found.

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• Naomi

  15 January 2012

  Naomi rated and commented on this recipe

  

  This really couldn't be any easier to make. I poured syrup I made from coconut milk and caster sugar over my sponge, filled and covered it with butter icing and sprinkled desiccated coconut all over. This would make a great base recipe for many variations.

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• Kitsune

  18 January 2012

  Kitsune rated and commented on this recipe

  

  The first cake I've made since I was at School, it's a great beginners cake and it tastes delicious. It's kindled a love of baking in me

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• mumofmoomin

  18 January 2012

  mumofmoomin rated and commented on this recipe

  

  We are not a family of cake-makers, and this was our first attempt at a victoria sponge, and it was heavenly! Unbelievably good, and will definitely be making as often as my diet permits!

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• Anna Blakemore

  26 January 2012

  Anna Blakemore commented on this recipe

  This cake is amazing it looks great and it is a great base to use your imagination to turn it into whatever the occasion (birthday,aniversary, party, tea). Great recipe so delicious and everybody loved it... =)

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• Kate

  03 February 2012

  Kate rated and commented on this recipe

  

  Fab sponge and so easy to make, really tasty and went down very well for husbands birthday. Added some vanilla paste to the buttercream, yummy. Will def be my favourite sponge recipe from now on.

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• Gormless Gil

  05 February 2012

  Gormless Gil commented on this recipe

  Never baked anything before. How important is the baking powder?

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• GordonRamsay

  14 February 2012

  GordonRamsay commented on this recipe

  This recipe was terrible i pulled it out at 30mins and was still uncooked so i proceeded to cook it for a further 20mins and still wasn't cooked (before any of you ask yes my oven was turned on) in the we had to throw it in the bin as the guests were unsatisfied. thanks for the idea though, maybe the technique was wrong:( p.s. i think cream works better than butter cream!

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• GlamourPuss86

  23 February 2012

  GlamourPuss86 commented on this recipe

  Im trying to cook this in a 2 oven aga, the kind that stay on constantly and has 2 hot plate on top. I've tried it in both ovens, and in both on the electric side (non fan assisted) but they're all coming out flat. I've baked this in my own fan assisted oven without a problem, but aga related advice would be good!!!

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• Audra

  27 February 2012

  Audra rated and commented on this recipe

  

  After reading the comments I just used 3 large eggs and it was perfect. Beautiful cake and easy to make. Did half of the buttercream filling and it was plenty with some lovely jam. Will definately be making this regularly!

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• siraj98:

  27 February 2012

  siraj98: commented on this recipe

  i tried this recipe and it is perfect. there is no other way to make an cake like this. (EASIER THAN THIS)

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• Shinzy91

  28 February 2012

  Shinzy91 rated and commented on this recipe

  

  Brilliant recipe! really simple but so tasty :)

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• Nick Fairbrother

  03 March 2012

  Nick Fairbrother commented on this recipe

  I made this with two teaspoons of baking powder and mixed it all in the processor, fantastic. First go I made the mixture too runny and it went through the cake tin :(

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• sian

  04 March 2012

  sian rated and commented on this recipe

  

  I made this cake yesterday for the first time it turned out great, everyone loved it i'm so happy it's the best victoria sponge i've ever had!

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• MS

  12 March 2012

  MS commented on this recipe

  Hello , Just wondering the butter used in the recipe is salted or unsalted. Pls let me know. Thank you

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• Baker

  12 March 2012

  Baker commented on this recipe

  i really like this recipe because it is easy for begginners

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• Baker

  12 March 2012

  Baker rated this recipe

  

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• Dodgy Diamond

  13 March 2012

  Dodgy Diamond commented on this recipe

  This cake is amazing! The first victoria sponge I've made and it looks and tastes better than any shop bought one. I followed the recipe exactly, including the cake tin size of 20cm. Only had large eggs so used 3. Can't wait to make it again. A worthy 5 stars.

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• Neil

  13 March 2012

  Neil commented on this recipe

  This cake is very easy to make,tastes great too.

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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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