The Victoria Sandwich

Latest comments and suggestions

• NINA

  20 January 2008

  NINA commented on this recipe

  Just wondered what you think about using the new silicon baking muffin cups to bake this cake in instead of the traditional lined cake tin ? Your help would be appreciated ! Thankyou.

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• patrow

  06 March 2008

  patrow commented on this recipe

  I thought making this cake for the first time i would follow the recipe exactly and if successful then personalise it. Unfortunatly, it wasn't successful. The cake never rose, it tasted ok though,but was disappointed as really wanted a sponge sandwich made with plain flour as i cannot get self raising flour. might try one more time.

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• Rachel Keech

  27 March 2008

  Rachel Keech commented on this recipe

  Dear Nina, I use silicon baking moulds for almost EVERYTHING! So go ahead and use yours! Baking time is the same (a couple minutes fewer, maybe). I use mine for big and small cakes, madeleines, baked doughnuts, muffins, filo tulips, roulés, cheesecakes, mini quiches, tarts, fondant...and of course ice cream, mousse, and anything cold with gelatine. Enjoy!

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• babs

  12 November 2008

  babs commented on this recipe

  can anyone tell me how to keep a victoria sandwiche fresh

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• kevnellie

  05 September 2009

  kevnellie commented on this recipe

  I entered my victoria sponge cake into a village show. I used the show specific recipe and then used this recipe filling. I was told that I would have won but the filling was not that of a victoria sponge. Anybody got any comments as I was really disapointed. The whole cake was lovely!!

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• judybootengo

  09 December 2009

  judybootengo commented on this recipe

  a very very light sponge, i would say it is to light for a victoria sponge as it collapsed under its own weight !!, i would say a perfect sponge for a swiss roll.

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• hannahq

  05 December 2010

  hannahq rated and commented on this recipe

  

  absolutely gorgeous.. big success!!!

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• Dee

  27 May 2011

  Dee rated and commented on this recipe

  

  Delicious recipe. Very easy to make and went down well with the family. I didn't make the filling as suggested, but served with a little jam in between layers and sprinkled a little icing sugar on top. Next time I make this cake I intend to fill with butter cream and on top Iwill add the thinest layer of jam and dessicated coconut.

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• katie

  09 June 2011

  katie rated and commented on this recipe

  

  Beautiful recipe! The cake was fantastically light and fluffy, and the filling was well balanced and just all round delightful. I made the cakes the day before I was planning on serving them, and they kept really well in the fridge and tasted lovely and fresh the next day. I will definitely be making this again!

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• paul

  29 April 2012

  paul commented on this recipe

  I made this and added some cocoa, taking out 50g of flour replacing it with 50g cocoa. I also used homemade butter which was from some over whipped cream. The chocolate butter icing again with homemade butter was thick and topped off with chocolate spagetti. Everyboby really enjoyed it and my girlfrend said that it was so nice it cheered her up after a hard day looking afterthe kids. NICE...

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• sharon bonnell

  12 June 2012

  sharon bonnell rated and commented on this recipe

  

  found ingredients not enough for a 20cm tin. Usually weigh eggs 4 of, which come out to about 230 grams and self raising flour, sugar and soft margerine to equal the egg total weight each, plus 2 tsp baking powder. Same oven temp for 25 minutes. Logically the ingredients of this particular recipe don't stack up.

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• MissM124

  23 October 2012

  MissM124 commented on this recipe

  I agree with the previous reviewer, using the specified 20cm tins gives two flat and thin discs of sponge (I should have guessed) and this might look ok when lavishly filled with jam and whipped cream, but when simply filling it with jam it looks a bit miserable. Also, such a thin cake only takes 20 mins to bake at the most, beware of the 30-40 mins timing suggested.

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Ingredients

• 125g butter , at room temperature
• 125g caster sugar
• 2 eggs
• 125g plain flour
• 1 tsp baking powder
• 1-2 tsp milk
• icing sugar for dusting

FILLING

• 6 tbsp caster sugar
• 250g strawberries , hulled and halved
• 284ml carton double cream , whipped

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Difficulty and servings

Serves 12

Preparation and cooking times

Ready in 1 hour

Ingredients

• 125g butter , at room temperature
• 125g caster sugar
• 2 eggs
• 125g plain flour
• 1 tsp baking powder
• 1-2 tsp milk
• icing sugar for dusting

FILLING

• 6 tbsp caster sugar
• 250g strawberries , hulled and halved
• 284ml carton double cream , whipped

326 kcalories, protein 2.9g, carbohydrate 29.7g, fat 22.6 g, saturated fat 12.9g, fibre 0g, salt 0 g

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