Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(392 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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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!!!...
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.

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