Classic Victoria sandwich

Classic Victoria sandwich

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(385 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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    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!!!...
    roseandzubi
    19th Jan, 2013
    i think that this is a very easy and great recipe i love victorian sponge cake
    nikkiparsons
    18th Jan, 2013
    5.05
    I used this recipe to make around 24 cupcakes. This will definately be my 'go to' recipe for plain sponge. I also added raisins to the mixture. Tip: if you do use this recipe to make cupcakes, be generous when dividing the mixture between cases because it doesn't rise as much as regular cupcake mix,
    ewarnersmith
    15th Jan, 2013
    I don't understand how this version is healthy. It appears to be the regular recipe?? Surely not putting butter-cream in the middle would have been more healthy. Also, beat all ingredients to a smooth batter - what happened to creaming, beating and folding. How Odd!
    ollywoody
    14th Jan, 2013
    Turned out very well. Thank you.
    svyce1
    13th Dec, 2012
    I used this recipe on my third attempt at baking and swore I would give up if this didn't come out right as I didn't have much luck with my last two attempts. I did exactly what the recipe said and it came out perfect! Really delicious and the birthday girl was very happy! Now for my christmas yule log, lets hope that comes out just as good.
    cnmoly
    11th Dec, 2012
    5.05
    Really good cake! All those years I've spent making a classic Victoria sponge only to be disappointed and I could have been making this easy all in one recipe all along. I used 3 large eggs and did the buttercream and jam filling. I think next time I may reduce the sugar and just use jam as it was very sweet. Naughty but nice!
    sue40beck's picture
    sue40beck
    4th Dec, 2012
    Best cake I have ever made. Added 5 minutes on the cooking time. Probably my oven.
    speedferry
    3rd Dec, 2012
    5.05
    This is by far the best Victoria Sponge recipe ever. I have been making this almost every month for the past three years and everyone who tries it claims it is the best they have ever tasted. Three simple changes I have made over time are to use three large eggs instead of four, Stork instead of butter and have reduced the amount of caster sugar to 170g. Perfection every time.

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