Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(390 ratings)

Ready in 30 minutes, plus cooling

Easy

Cuts into 10 slices

The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy 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

  • 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…

  • 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.

  2. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

  3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 20 mins until golden and the cake springs back when pressed.

  4. Turn onto a cooling rack and leave to cool completely.

  5. 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.

  6. Spread the butter cream over the bottom of one of the sponges. Top it with jam and sandwich the second sponge on top.

  7. 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

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heidiwoodham
30th Oct, 2016
I made this after being inspired by the GBBO final. It turned out brilliantly and looks and tastes amazing. I used a good quality raspberry jam ( didn't make my own like on the TV show) but I did use a piping bag to pipe my buttercream for a professional look. This extra effort was well worth it. I followed the recipe exactly and it worked perfectly.
daisydillondog
27th Oct, 2016
5.05
I have just made this cake and it has come out perfectly, light and fluffy , great rise and tastes fantastic. I used 4 medium eggs and Lurpak spreadable butter, and this seems to stop the eggy taste and smell a lot of people have mentioned. I would definitely use this recipe again.
daisydillondog
27th Oct, 2016
5.05
I have just made this cake and it has come out perfectly, light and fluffy , great rise and tastes fantastic. I used 4 medium eggs and Lurpak spreadable butter, and this seems to stop the eggy taste and smell a lot of people have mentioned. I would definitely use this recipe again.
madmrsmonkey
22nd Oct, 2016
3.8
Don't be disheartened if the cake doesn't look great when it come out of the oven. I honestly thought it was a disaster but once the filling was in it was pretty good! The edges were a bit crispy and it did smell a lot like egg so I thought it would be horrid - but no! It's not the best Victoria sponge ever but it is tasty.
madmrsmonkey
22nd Oct, 2016
3.8
Awful. No rise. Smells and tastes overwhelmingly of egg. Don't understand why people are giving 5/5 for this receive when they've actually changed some ingredients. I made this based on the star rating... Wish I'd read the comments first.
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.

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taralswift
13th Mar, 2016
I live at altitude and struggle with adjusting the measurements correctly to ensure the fluffiness and rising ability. Any ideas?
rach291
9th Mar, 2016
Has anyone tried making this using gluten free flour? First attempt (with no changes) didn't rise much although the texture was good. Second attempt (used plain flour instead of self-raising, didn't change the baking powder quantity) hardly rose at all and the texture was horrible. Third attempt (extra 1/2 tsp of baking powder) rose a bit more than the first but still nothing compared to what it should be. Any suggestions? Using a fan oven at 170 degrees and baking for about 23 minutes. The cake had a lot of bubbles while it was baking and these didn't fully go away when it had set.
goodfoodteam's picture
goodfoodteam
20th May, 2016
We often use xanthan gum at Good Food when making gluten-free cakes as it improves the texture and rise. It replaces the stretchy property that the gluten adds to the flour. You can buy it from health food stores and the special diet section in larger supermarkets. The bubbles in your mix sounds like you may have added too much baking agent, or that the gluten free flour just couldn’t trap the bubbles from the raising agent as it cooked. For an alternative gluten-free cake, take a look at Luscious lemon & raspberry sandwich on this website as it rises beautifully and taste delicious.
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.

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CiaranDUK
21st Feb, 2014
If you only have one tin, why not cut the top of the cake off (when cooled!) and make a giant butterfly cake instead?
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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