Recipe uploaded by

80 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: Creaming butter and sugar

1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
3. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you're using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

Per serving

558 kcalories, protein 5g, carbohydrate 76g, fat 28 g, saturated fat 17g, fibre 0.6g, salt 0.9 g

Latest comments and suggestions

Results 81-100

• Lorna

  22 April 2009

  Lorna rated and commented on this recipe

  

  BEST EVER VICTORIA SPONGE RECIPE... EQUAL TO GRANNY'S!!!!! THANKS SO MUCH!!!

  Flag as inappropriate

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

  Your name: Reason:
• lois

  22 April 2009

  lois commented on this recipe

  Best Victoria Sandwich cake ever!

  Flag as inappropriate

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

  Your name: Reason:
• 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.

  Flag as inappropriate

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

  Your name: Reason:
• 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 .

  Flag as inappropriate

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

  Your name: Reason:
• 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!

  Flag as inappropriate

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

  Your name: Reason:
• 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!

  Flag as inappropriate

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

  Your name: Reason:
• 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

  Flag as inappropriate

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

  Your name: Reason:
• 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

  Flag as inappropriate

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

  Your name: Reason:
• 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 !!!!

  Flag as inappropriate

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

  Your name: Reason:
• 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.

  Flag as inappropriate

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

  Your name: Reason:
• donna_wowee

  16 May 2009

  donna_wowee 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!

  Flag as inappropriate

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

  Your name: Reason:
• 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...

  Flag as inappropriate

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

  Your name: Reason:
• 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

  Flag as inappropriate

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

  Your name: Reason:
• 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

  Flag as inappropriate

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

  Your name: Reason:
• Myah

  02 June 2009

  Myah rated and commented on this recipe

  

  ALICE LOVED HER BIRTHDAY CAKE ! ! ! Thanks

  Flag as inappropriate

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

  Your name: Reason:
• Myah

  02 June 2009

  Myah commented on this recipe

  ALICE LOVED HER BIRTHDAY CAKE ! ! ! Thanks

  Flag as inappropriate

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

  Your name: Reason:
• Clare Kay

  02 June 2009

  Clare Kay commented on this recipe

  Tasty & super easy to make!

  Flag as inappropriate

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

  Your name: Reason:
• 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.

  Flag as inappropriate

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

  Your name: Reason:
• 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.

  Flag as inappropriate

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

  Your name: Reason:
• 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.

  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 £40 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 Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding 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 Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics 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, salt 0.9 g

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.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk