Classic Victoria sandwich

Classic Victoria sandwich

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(381 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

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    tatkins
    7th Feb, 2013
    Just made this cake and it looks exactly like the picture, I'm very impressed with how easy it was. I used a bit less Jam as the amount in the recipe seems quite a lot, but that's possibly just personal preference. Will definately make again.
    hannahmcrxo
    6th Feb, 2013
    5.05
    By far the best cake there....use vanilla paste in there too in the cake mix!! I used this for a bday cake and it was fab!!
    katielizl
    4th Feb, 2013
    I made this the first time and it went wrong.. very wrong. So today I am going to do it but with a twist for red niose day,,, with a red nose face on the top :)), Med eggs.,
    littlebear28
    31st Jan, 2013
    Really lovely, classic sponge cake, only thing I changed was the filling, 284ml double cream, 2 tbsp of sieved icing sugar & 1 tsp of vanilla essence, whisked up is so nice!
    jazzybee9
    30th Jan, 2013
    lurve it best cake ever
    emmabaker123
    24th Jan, 2013
    5.05
    So easy and tasted amazing
    joganley
    23rd Jan, 2013
    4.05
    Never made a Victoria Sponge before and only had square tins but this worked perfectly. Even for a beginner. Boys at work were very appreciative!
    newcookt
    20th Jan, 2013
    Help Help Help I followed the recipe twice and both times the sponges have only risen on the edges of the tins 35mm with a dip in the middle only 10mm in depth - what have I done wrong Second time put the temp down to 150 as first time they were slightly brown and cooked at 15minutes Just got a new mixer at Christmas and wanted to do something simple as a starter All comments welcome
    roseandzubi
    19th Jan, 2013
    i loved it so much thanx good food it is really good food
    roseandzubi
    19th Jan, 2013
    i made this at school in foodtech and it was really gooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooood and i men it!!!...

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