Classic Victoria sandwich

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• lois

  22 April 2009

  lois commented on this recipe

  Best Victoria Sandwich cake ever!

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• niknak1601

  22 April 2009

  niknak1601 rated and commented on this recipe

  

  Just made this as a birthday cake and it was very easy to make and turned out a treat! I added some cocoa to make it chocolatey which worked really well. I will definitely make again.

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• ree

  27 April 2009

  ree rated and commented on this recipe

  

  I haven't made a sponge cake for years as my sister is a great cake maker . Found this recipe and this morning decided to have a go.What a fantastic cake easy to make and tastes delicious. I had the taste test as i invited the whole family round to try it .

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• Fitzys

  28 April 2009

  Fitzys rated and commented on this recipe

  

  This cake was absolutely wonderful, used 3 large eggs and did cream the butter and sugar before adding everything else. It came out so well and I have now found the foolproof recipe that will be used time and time again. Other recipes I have used have never come out as light and fluffy as this one did!

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• Nat

  06 May 2009

  Nat rated and commented on this recipe

  

  This is a gorgeous cake recipe! I used the recipe recently to make one cake and topped it with lemon icing - it was delicious! Takes slightly longer to bake - about 40 mins - but tasted similar to a madeira cake. Mmmmm!

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• Vanessa

  08 May 2009

  Vanessa commented on this recipe

  add the grated rind of a lemon to cake mixture before baking. Mix the juice from the lemon with 2-3 tablespoons of granulated sugar & pour over the top of one cake, whilst still hot. Leave to cool in tin. When both cold, sandwiche together with lemon curd. Delicious

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• Vivo

  09 May 2009

  Vivo commented on this recipe

  Everything in the one bowl and just mix, AND it comes out perfect. Definately best with strawberries and cream. yum

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• turton

  11 May 2009

  turton rated and commented on this recipe

  

  This is the best cake ever !!!! I can't normally bake cakes Im a real disaster, but this one came out perfect. It looked and tasted devine Im so impressed. Ive not stopped making it ever since Ive even began changing the toppings covering it with fresh cream and stawberrys with a dusting of icing sugar. Watch out Nigella I think you may have competition !!!!

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• Mrs.M

  16 May 2009

  Mrs.M commented on this recipe

  This recipe has been a bit hit with the family - I have made this numerous times and I still get people asking me to make it for them - this recipe is very easy and simple to make but I dont use buttercream I used fresh whipped cream and jam instead.

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• Donna

  16 May 2009

  Donna commented on this recipe

  As a normal sized cake I thought this was absolutely lovely and the best (ass everyone said) that they had tasted. it has even come to the point where I have been asked to make this as the base tier for my brother's wedding cake...any ideas for timings etc??? Thanks!

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• Joyceee

  17 May 2009

  Joyceee rated and commented on this recipe

  

  This cake was my birthday cake, it's so amazingly delicious! It is the best! The first successful sponge cake for me :p reli good! Will definitely make it again with different fillings...

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• Myah

  01 June 2009

  Myah commented on this recipe

  Am VERY nervous, just made this for a close friends birthday, but didn't add milk as were large eggs and the first ladys comment, Hope she likes it Thanks Myah

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• Myah

  02 June 2009

  Myah commented on this recipe

  Alice is sat next to me, i made this cake for her birthday! HAPPY BIRTHDAY ALICE ! ! Except i used free range eggs which were slightly bigger so i didn't add milk. Thanks

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• Myah

  02 June 2009

  Myah rated and commented on this recipe

  

  ALICE LOVED HER BIRTHDAY CAKE ! ! ! Thanks

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• Myah

  02 June 2009

  Myah commented on this recipe

  ALICE LOVED HER BIRTHDAY CAKE ! ! ! Thanks

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• Clare Kay

  02 June 2009

  Clare Kay commented on this recipe

  Tasty & super easy to make!

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• Lisa

  06 June 2009

  Lisa commented on this recipe

  I have a tip about the eggs. If you convert the quantities back into imperial you have 8oz of butter, flour and sugar - hence 4 eggs as each egg weighs about 2oz. Therefore V. Sponge has equal quantities of eggs to other ingredients. Try weighing your eggs and selecting eggs with total weight of 200grams. I buy my eggs as bumped and wonky seconds from a local free range producer and find that weighing the eggs when making cakes guarantees a good result. I picked up this tip from a Hugh 'River Cottage' FW book.

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• LupinLou

  08 June 2009

  LupinLou rated and commented on this recipe

  

  I couldn't believe that mixing all the ingredients together in one go would produce such a fab cake. I have always creamed the butter and sugar together first, but from now on I will be using this recipe every time. My mum has always made fantastic cakes, I think she may have some competition now! I left out the milk as used large eggs.

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• Cake Fairy

  16 June 2009

  Cake Fairy commented on this recipe

  I made this cake and it was lovely and moist, heavier than your avaerage sponge, but delicious. I also used cream and jam instead of the icing sugar which worked just as well.

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• Caroline

  16 June 2009

  Caroline rated and commented on this recipe

  

  This cake didn't work for me at all, so I was quite disappointed. I remade it using delias all in one recipee and it turned out way better

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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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