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

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    sarahpluto9
    5th Nov, 2012
    Very first attempt at this and very pleased with the result! I never thought it would actually taste almost shop made! It was made for a childrens nursery and the kids loved it.. Funny enough so did the staff!!
    josiepud23
    3rd Nov, 2012
    5.05
    I loved this recipe! It was nice and easy to make and turned out amazing! Instead of using the filling i just used cream. Lovley recipe and i will make it again!!! Xxx
    peterjoy1
    29th Oct, 2012
    Made this cake today and it dipped in the middle - didn't rise up properly. Wonder why? Tastes good though.
    damedenton
    27th Oct, 2012
    5.05
    I am rubbish at baking cakes, seriously.... I'm more of a savoury girl. BUT my son loves a Victoria Sponge and I wanted to try this for him. It says its simple and that's exactly what it was. It works! I took note of the egg comments and only used 3 X large and I slipped a little coconut essence in for good measure and it was LUSH. My baby said its the best cake I've ever made, and he's right- even I liked it. Thanks!!! DD
    katykinskaty
    24th Oct, 2012
    I have baked this cake twice, and both times have triumphed!!! The Ultimate chocolate cake was tricky but still oh so tasty! I recommend this Victoria Sponge for those who are tempted to try making this. A fantastic recipe and cheap to make!!
    michellesmith9
    23rd Oct, 2012
    5.05
    Simply splendid! I've made this cake several times now, following the recipe precisely, and the results are always reliably delicious. A real hit with the family
    michyd29
    16th Oct, 2012
    5.05
    Forgot to give five star, should have been more...
    michyd29
    16th Oct, 2012
    5.05
    I made this cake, didn't change anything, it was perfect. Thank you so much for this recipe.
    smiley212
    13th Oct, 2012
    4.05
    Honestly guys, I came across this by googling for a sponge recipe!! This is such a good recipe; I haven't found a better recipe!! Be sure to use 3 medium or large eggs though and not 4! Also I have another tip if you want to try something different: When you fully mix all the cake ingredients and you are left with the batter, split half and put it in another bowl and add a tablespoon of cocoa powder and mix that, then put spoonfuls of each in each cake tin and don't mix fully, so that when it is cooked it will have a marble effect!! I have tried this and it does work!! and I am also waiting for my new cake to finish in 10mins! ;) haha
    stsofia
    13th Oct, 2012
    5.05
    Wonderful cake! I made it as a simple Victoria sponge cake, also iced as a birthday cake and as cupcakes - works 100% every time! The best sponge cake ever! :)

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