Classic Victoria sandwich

Classic Victoria sandwich

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(384 ratings)

Ready in 30 minutes, plus cooling

Easy

Cuts into 10 slices

You can't go wrong with this perfect party cake - full of spongey goodness. Makes a super-simple wedding cake, too

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal558
  • fat28g
  • saturates17g
  • carbs76g
  • sugars57g
  • fibre0.6g
  • protein5g
  • salt0.9g
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Ingredients

    For the cake

    • 200g caster sugar
    • 200g softened butter
    • 4 eggs, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 2 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    For the filling

    • 100g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g icing sugar, sifted
    • drop vanilla extract (optional)
    • half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)
    • icing sugar, to decorate

    Method

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    louba11
    15th Oct, 2016
    It's a lovely recipe,tastes great just use a slightly smaller tin. Nice
    champsx5x5
    15th Oct, 2016
    5.05
    Lovely cake, cooked for 25 minutes at 180 in my fan oven and everyone says it's amazing
    Mz Pinky
    30th Sep, 2016
    0.05
    DO NOT FOLLOW THIS RECIPE!!!!!!! Waist of time and money! The recipe is all wrong. The cake was raw from inside....!!!!
    AllyT54
    29th Sep, 2016
    5.05
    This is my fail safe recipe for victoria sponge. Done countless times with hugely positive results. I use stork and large eggs and done exactly as method states. Maybe needs a bit longer cooking but not much. I cant understand the bad reviews?!
    Lucy200
    28th Sep, 2016
    3.8
    From reading the comments I was spectacle to try this recipe, but I gave it ago and I love it!! Instead of 4 eggs I used 3 and slighley wipped the egg yolks. I also cooked it at 200C instead of 190C as well as adding a little more baking powder. I found this recipe was perfect and my favourite sponge out of all the ones I have tried.
    SaraRC
    16th Sep, 2016
    I wish I've read the comments before start baking this. Its the first time I bake a victoria sandwich but not my first time baking. The recipe went all wrong... After 30 minutes cooking is all raw in the inside and only cooked in the outside... what a waste of ingredients and time...
    Ooooermrs
    5th Sep, 2016
    Just made this, after reading comments I used stork and weighed my eggs to 200g, apart from that I followed recipe exactly and Sponges came out cooked to perfection, very light. I also used my kenwood processor as due to pain in fingers and hands, unable to do so by hand.
    cherub-rock25
    29th Aug, 2016
    0.05
    I wish I had read the reviews before making this! I like to think that I am a proficient baker but the ratios here seem all wrong - my cake was still wobbly in the middle after 30 mins baking. I assume this is because I was using large eggs. I definitely should have used 3 instead! This should really be stated in the recipe somewhere (especially as BBC GoodFood state that when eggs are called for in one of their recipes, they are referring to large eggs). Now I have a domed cake that no amount of icing will save!
    acjacobs
    26th Aug, 2016
    5.05
    It's weird how different the comments can be with some of these recipes. I only started baking a while ago - mostly dinners, with the odd pudding. This was one of the first actual cakes I tried. I always follow recipes exactly as I wouldn't have a clue how to tweak anything. This can out brilliantly. I just tried another recipe on here that was a chocolate sponge and it was awful. I'm wondering whether it would work if I followed this recipe and just added cocoa powder to make a basic chocolate sponge.
    ZombieChessClub
    14th Aug, 2016
    0.05
    I'm not sure how anyone is getting good results from this recipe. I made it tonight and it was very wet- required longer to cook... Ended up too dense with very little rise. (I even separated and whipped the eggs). In the end it has a nice biscuit-y outside but too dense on the inside. Tasted strongly of eggs. The only real positive is that it isn't too sweet.

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    suederrick
    1st Feb, 2016
    When baking cakes using an artificial sweetener, rather than sugar, (you mention Xylitol can be used instead of caster sugar in the recipe for Classic Victoria Sandwich), would you expect the cake to rise in the same way it would if you had used actual sugar? Only, I have tried making a sponge using Canderel 'Ideal for baking', following a recipe on their website, and after baking, the 'sponge' hasn't risen at all - it is the same size as it was when I put the raw mix into the baking tin, and rather 'heavy' - not at all 'sponge'-like, and not particularly nice to eat, as it's a bit stodgy. I am pre-diabetic, and my Mum is diabetic, so we are looking for a nice sponge cake recipe that we can both make and enjoy eating - and not be embarassed to serve if we ever have anyone pop round for a cup of tea and a slice of cake........ Any help/advice would be greatly appreciated. Thanks x
    goodfoodteam's picture
    goodfoodteam
    21st Mar, 2016
    Sorry hear about your cake! Yes we especially like the results from using xylitol, so we recommend that you give it a try. You can buy it in health-food stores and some supermarkets. Xylitol, despite its synthetic sounding name, is derived from the woody fibres of plants; it looks like sugar but contains 40% fewer calories. It has around the same sweetness as sugar, so you can use it as a straight substitute in any of your favourite recipes, except where yeast is used as xylitol can't feed yeast in the same way that sugar can. You can't caramelise with xylitol either. The reason some other sweeteners don't work as well is because they are often sweeter than sugar so you use less. This alters the balance of a recipe and how the other ingredients interact with it. Good luck and hope this helps with your baking in the future.
    ali64
    22nd Feb, 2016
    5.05
    I followed the recipe step by step, the only adjustment with the cake recipe was exchanging the sugar for Xylitol....the same amount of 200gms, I was thrilled with the result. The cake was lovely and light and looked very impressive. I sandwiched the cake together with Xylitol apricot jam and whipped 'lite' cream. A small sprinkle of icing sugar and WOW.......really delicious and a super treat for all. Good luck.
    bashfulbaker
    29th Nov, 2015
    Hello, I have an order for a 5 layer dairy free vanilla sponge, I've had great success with this recipe in the past- but wonder can I substitute the butter for a dairy free spread? I'm a little concerned about the overall texture! Any advice would be greatly appreciated :)
    goodfoodteam's picture
    goodfoodteam
    10th Dec, 2015
    Must admit we haven't tried it with a dairy free spread, but looking online at other recipes, a dairy free spread that is suitable for baking does seem to get the thumbs up from many vegans or people who can't eat dairy products. Obviously it won't have the same buttery flavour, but you could add a dash of vanilla to the mixture to compensate. If you have time, it might be worth doing a trial run with a 2 egg mixture just to put your mind at rest.
    Saimahhassanxo
    14th Nov, 2015
    Is it salted or unsalted butter that you use
    goodfoodteam's picture
    goodfoodteam
    20th Nov, 2015
    It is all down to personal taste, but many bakers like salted as it seems to give a more buttery flavour to the finished result.
    rayjudah
    21st Oct, 2015
    I want to use this recipe to make 6 small to medium layers. Should I double the mixture? Thanks!
    goodfoodteam's picture
    goodfoodteam
    20th Nov, 2015
    It is hard to estimate without knowing the tin sizes, but yes double the quantity sounds right to us for 6 smaller cakes.
    jondmoss
    7th Mar, 2015
    My first ever attempt to bake, think I followed the recipe perfectly however the sponge came out brown and spongy as instructed on the top but not cooked in the middle. What is my most likely mistake? Oven temperature or time? Or what?

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    katewashington
    27th Nov, 2013
    I used Cadbury's dark and milk chocolate, 99g bar of each melted and mixed with 300ml sour cream enough to cover the whole cake. It was absolutely delicious. I think I got the recipe from this site.
    tillyfloss80
    6th Sep, 2013
    5.05
    Simply halve the sponge recipe if you can't fit 2 tins in your oven together. Make up the other half and bake whilst the first sponge is cooling. As suggested by handsonpaws.

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