Classic Victoria sandwich

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Results 381-400

• JoMac

  20 August 2012

  JoMac rated and commented on this recipe

  

  So easy and yet a firm family favourite...tinned fruit works just as well as jam for the filling, try peaches or mandarin segments. Just put the oven on to bake another!

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• Kateware

  21 August 2012

  Kateware rated and commented on this recipe

  

  This is by far the best Victoria Sponge yet. Made several times and always goes down nicely.

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• CEF

  23 August 2012

  CEF commented on this recipe

  I used the recipe the first ever time I made a Victoria sponge. I am no great cake maker but this turned out brilliantly and I received lots of lovely comments from those that tried it. Ive since made the cake three more times and each time it has turned out wonderfully!

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• Russ Halton

  31 August 2012

  Russ Halton rated and commented on this recipe

  

  I am 53 and I have just started baking and this was my first ever recipe. It turned out excellent and everyone that tried a piece loved it !! I am in the process of baking it again as we speak !!

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• Philo1

  31 August 2012

  Philo1 commented on this recipe

  This is an absolute must for any worth while tea party! Totally gorgeous and easy to do, a firm favourite of mine.

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• Jessica Voorn

  04 September 2012

  Jessica Voorn commented on this recipe

  oh golly gosh, this seemed to have gone wrong! oh well, there's always next time!! lol

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• BeckyM

  08 September 2012

  BeckyM commented on this recipe

  Ok so what did I do so wrong. Followed the recipe and mine came out flat, stuck to the baking paper and generally looked nothing like the photo. Should I be beating it for a long time??

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• minichef

  13 September 2012

  minichef rated and commented on this recipe

  

  Its really easy and tastes GREAT!!! I highly recommend this recipe to anyone who likes sponge cake

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• Affinity Blaze

  18 September 2012

  Affinity Blaze rated and commented on this recipe

  

  Just wish the weights were imperial - had to find a conversion on line as my scales are traditional with weights in ounces. The halves didn't rise as much as I anticipated but it looked nice on completion.

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• Clareel

  19 September 2012

  Clareel rated and commented on this recipe

  

  As some of the comments have mentioned I used 3 large eggs, followed the recipe exactly other than that and the result was a delicious, light sponge. The butter cream was very nice but also very sweet - I would probably use a little less icing sugar next time. I would definitely make this again, beats other victoria sponge recipes I've tried hands down.

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• susieg

  20 September 2012

  susieg rated and commented on this recipe

  

  I cant believe how easy this cake is, i thought by just throwing everything in together it might end up stodgy but it's not at all, it's lovely and light, rose beautifully and tastes gorgeous. I used Clover light and low calorie sugar as that was all I had in, and it is still scrummy. I also discovered that if you've run out of grease proof paper you can substitute it for the DD's tracing paper and it works a treat! I shall be making this again... and again.... and again...

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• Ashers

  20 September 2012

  Ashers rated this recipe

  

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• jen2909

  28 September 2012

  jen2909 rated and commented on this recipe

  

  This cake is super easy to make and really yummy! I cover it in Fondant icing for a really simple birthday cake

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• sbaileyhawke

  05 October 2012

  sbaileyhawke rated and commented on this recipe

  

  Very very easy to make and was really tasty. I made butterfly cakes with the mixture adding the jam and cream.

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• DessertQueen

  06 October 2012

  DessertQueen commented on this recipe

  I am gonna make this cake.

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• Mwessy

  07 October 2012

  Mwessy commented on this recipe

  The best sponge I have ever made!!! Filled it with butter cream and lime curd - absolutely delish!!

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• Mwessy

  07 October 2012

  Mwessy rated this recipe

  

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• Kimbo

  07 October 2012

  Kimbo rated and commented on this recipe

  

  So simple , so delicious. A definite for my binder !

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• star

  08 October 2012

  star rated and commented on this recipe

  

  Due to having coeliac disease I had to make this gluten free and use gluten free flour etc. Baking with gluten free flour results in disaster normally as the cake crumbles etc. This worked perfectly tho. I did add a teaspoon of Xanthan gum to help and used 3 large eggs. Made in a food processor. Will defo make again. Best gluten free cake I've had shop bought ones aren't the best. Everyone enjoyed. A success!!!!

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• cira

  08 October 2012

  cira rated and commented on this recipe

  

  Easy,quick,light and delicious.

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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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