Classic Victoria sandwich

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• ESwift

  25 November 2012

  ESwift commented on this recipe

  Ok so this is the first cake I have ever baked. It went a bit like this. My butter was not soft enough, leaving lumps in the batter. I then poured it into the tins and the mixture didn't meet the edges, realised they were slighter bigger tons. So made the mixture again but only had 2 eggs left so put a couple more tablespoons of milk in so make it into a batter. Poured on top of the existing mix and did a slight combine. After 20 mins it was definitely not cooked, in fact it took another 20 mins. As I took the tins out I dropped one. I then dropped the second whilst faffing with the cooling rack. When cooled I used jam and squirty cream. That was a mistake, it just all oozed out, the cake was far too heavy. It looked a right mess. BUT we ate it anyway and it tasted great. For a first attempt I was very pleased. I will definitely try this again and know where I went wrong!

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• Katie55

  30 November 2012

  Katie55 commented on this recipe

  I made this into a vegan cake by replacing the eggs with 1 cup of apple sauce and an extra heaped teaspoon of baking powder.. And used rice milk instead of cows milk. I put all the batter into 1 cake tin instead of 2 and cooked for around an hour and 15 min. For the buttercream I always use 1 part butter to 3 parts icing sugar or else I find the butter taste to be over powering.. So that's what I did here, 100g butter to 300g icing sugar and 1tsp vanilla.. Perfect :) Came out lovely.

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• oldmike

  03 December 2012

  oldmike rated and commented on this recipe

  

  This is by far the best Victoria Sponge recipe ever. I have been making this almost every month for the past three years and everyone who tries it claims it is the best they have ever tasted. Three simple changes I have made over time are to use three large eggs instead of four, Stork instead of butter and have reduced the amount of caster sugar to 170g. Perfection every time.

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• Susie

  04 December 2012

  Susie commented on this recipe

  Best cake I have ever made. Added 5 minutes on the cooking time. Probably my oven.

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• Molly

  11 December 2012

  Molly rated and commented on this recipe

  

  Really good cake! All those years I've spent making a classic Victoria sponge only to be disappointed and I could have been making this easy all in one recipe all along. I used 3 large eggs and did the buttercream and jam filling. I think next time I may reduce the sugar and just use jam as it was very sweet. Naughty but nice!

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• Chez

  13 December 2012

  Chez commented on this recipe

  I used this recipe on my third attempt at baking and swore I would give up if this didn't come out right as I didn't have much luck with my last two attempts. I did exactly what the recipe said and it came out perfect! Really delicious and the birthday girl was very happy! Now for my christmas yule log, lets hope that comes out just as good.

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• Ollywoody

  14 January 2013

  Ollywoody commented on this recipe

  Turned out very well. Thank you.

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• Tex-pat

  15 January 2013

  Tex-pat commented on this recipe

  I don't understand how this version is healthy. It appears to be the regular recipe?? Surely not putting butter-cream in the middle would have been more healthy. Also, beat all ingredients to a smooth batter - what happened to creaming, beating and folding. How Odd!

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• Nikkibee

  18 January 2013

  Nikkibee rated and commented on this recipe

  

  I used this recipe to make around 24 cupcakes. This will definately be my 'go to' recipe for plain sponge. I also added raisins to the mixture. Tip: if you do use this recipe to make cupcakes, be generous when dividing the mixture between cases because it doesn't rise as much as regular cupcake mix,

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• zubi_rulz

  19 January 2013

  zubi_rulz commented on this recipe

  i think that this is a very easy and great recipe i love victorian sponge cake

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• zubi_rulz

  19 January 2013

  zubi_rulz commented on this recipe

  i made this at school in foodtech and it was really gooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooood and i men it!!!...

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• zubi_rulz

  19 January 2013

  zubi_rulz commented on this recipe

  i loved it so much thanx good food it is really good food

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• zubi_rulz

  19 January 2013

  zubi_rulz commented on this recipe

  hagsdvjhsgrkfbykwjebgfuGWEUFJEHDGFJYEGFYSDHJGCFUYEWTRYUFGRGIgergjherkhjghjhtgjrhjhrayijhRGJHAJETGIKkhGHEGHAghjshjtghuh4grths

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• New cook T

  20 January 2013

  New cook T commented on this recipe

  Help Help Help I followed the recipe twice and both times the sponges have only risen on the edges of the tins 35mm with a dip in the middle only 10mm in depth - what have I done wrong Second time put the temp down to 150 as first time they were slightly brown and cooked at 15minutes Just got a new mixer at Christmas and wanted to do something simple as a starter All comments welcome

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• Josy G

  23 January 2013

  Josy G rated and commented on this recipe

  

  Never made a Victoria Sponge before and only had square tins but this worked perfectly. Even for a beginner. Boys at work were very appreciative!

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• Emmabaker

  24 January 2013

  Emmabaker rated and commented on this recipe

  

  So easy and tasted amazing

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• Jasmine

  30 January 2013

  Jasmine commented on this recipe

  lurve it best cake ever

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• Littlebear28

  31 January 2013

  Littlebear28 commented on this recipe

  Really lovely, classic sponge cake, only thing I changed was the filling, 284ml double cream, 2 tbsp of sieved icing sugar & 1 tsp of vanilla essence, whisked up is so nice!

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• katie:)liz

  04 February 2013

  katie:)liz commented on this recipe

  I made this the first time and it went wrong.. very wrong. So today I am going to do it but with a twist for red niose day,,, with a red nose face on the top :)), Med eggs.,

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• Hannah95

  06 February 2013

  Hannah95 commented on this recipe

  By far the best cake there....use vanilla paste in there too in the cake mix!! I used this for a bday cake and it was fab!!

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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 5.0g, carbohydrate 76.0g, fat 28.0 g, saturated fat 17.0g, fibre 0.6g, sugar 57.0g, salt 0.9 g

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