Classic Victoria sandwich

Latest comments and suggestions

Results 41-60

• Kally

  27 June 2008

  Kally commented on this recipe

  I tried this recipe last week with fresh strawberries and whipped cream as a birthday surprise and it vanished in minutes! Just made it again tonight with butter icing and strawberry jam -the kids can't wait to get their hands on it...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kay

  29 June 2008

  Kay commented on this recipe

  I have been making sponges for years, and I have to say this is the best one I have ever made, my family love it and now I have to make it for friends..it is truly delicious,you could'nt buy better in a cake shop..please try.. I warm the jam and then gently spread it over then put the butter cream.It say's consume within 2 day's.for this cake to last longer in our house would be a miracle.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sultanauk

  05 July 2008

  sultanauk commented on this recipe

  Made this for the first time today using my food processor and it was so light. Those of us who were lucky enough to sample the cake all agreed, delicious!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PAULA THOMPSON

  06 July 2008

  PAULA THOMPSON commented on this recipe

  Haven't baked since school, I used 4 medium eggs and a little vanilla , I didn't put everything in at once ,( could hear home ec. teacher telling me not to). Tasted fab, no-one could believe I had made it , including myself. Will definitely be making this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nessynoo

  11 July 2008

  nessynoo commented on this recipe

  Have tried this recipe, and it turned out really good!! I was really pleased,as ive had not much success with cakes before. The in-laws loved it!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• helenfoulkes

  17 July 2008

  helenfoulkes commented on this recipe

  Brilliant recipe - The first time i'd tried to bake and it came out perfect! Was heralded by some partygoers as 'the best cake they've ever tasted'!! And so easy to do!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• elle01527

  02 August 2008

  elle01527 rated and commented on this recipe

  

  This is the best-ever sponge cake that I've every made - so easy and so spongey!!! I used 3 large eggs. Def do again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LauraPearl

  20 August 2008

  LauraPearl commented on this recipe

  I've made this cake twice now. Went down really well. The second time I used less jam and buttercream than suggested (about half), and covered it with royal icing as a birthday cake, and I found it was delicious this way too. I will try next time with fresh cream and strawberries as the filling.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LauraPearl

  20 August 2008

  LauraPearl rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicola

  29 August 2008

  Nicola rated and commented on this recipe

  

  better than mr kiplings

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• saraforbes

  07 September 2008

  saraforbes rated and commented on this recipe

  

  Great recipe for a wet sunday afternoon gave it to the kids aged 11 & 12 to make they had a great time making it and we all enjoyed afternoon tea with the perfect sponge cake. Only used jam as filling, that really was all it needed.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sandra

  18 September 2008

  Sandra commented on this recipe

  I have made this twice and each time it was perfect, I don't usually bake and I tried this for the firdt time when my inlaws came for Sunday lunch with fresh cream and strawberries, it was gone in no time. I might try it with lemon curd next time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Andi

  21 September 2008

  Andi commented on this recipe

  I followed the recipe exactly, although my oven is a bit old so I left it for 30 minutes altogether, and the sponge was superb! Very light and just like mum used to bake! I will now be baking for our coffee morning at school. I would love to find a lemon drizzle cake recipe though!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tolulope

  08 October 2008

  tolulope commented on this recipe

  nice. really really nice

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JenS

  13 October 2008

  JenS commented on this recipe

  I made this cake last week for my mother-in-law's birthday. It was delicious! Even those who said 'oh, just a small piece' went back for a second 'small piece'!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Julie3007

  18 October 2008

  Julie3007 rated and commented on this recipe

  

  Best version of this type of cake I have ever made (according to my family & friends). Took the advice regarding the eggs and it worked a treat and so easy to do.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jenny Gee

  19 October 2008

  Jenny Gee commented on this recipe

  The solution to the egg debate is simple - just weigh the whole eggs and use an equal weight of flour, butter and sugar !! This works for any kind of sponge cake.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vivo

  26 October 2008

  Vivo rated and commented on this recipe

  

  I made this for a pals birthday and brought it into work. Everyone said it was really delicious !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pauline

  26 October 2008

  Pauline commented on this recipe

  Made this cake it turned out fatastic, which might not sound any thing special to you but i have been trying to make a cake like this for many years, my mother use to be able to with out weighing anything but never passed her skills on to me. but whoopie i've done it . i am going to try others now

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jendeb

  30 October 2008

  Jendeb commented on this recipe

  Hi - Isnt this the loveliest receipe!!! Has anybody got the quanties and cooking times they used for different size tins? I am looking for all sizes :) I used 3 eggs the second time I made it and I think it was nicer.....also I whisked my eggs the second time round before adding to the mixture & I think it made it lighter :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1997/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.