Classic Victoria sandwich

Classic Victoria sandwich

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(384 ratings)

Ready in 30 minutes, plus cooling


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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    For the cake

    • 200g caster sugar
    • 200g softened butter
    • 4 eggs, beaten



      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



      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 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


    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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    11th Oct, 2012
    My 10 year old son made this cake by himself. Easy to make and tasted very nice too. Will use again :-)
    10th Oct, 2012
    worked a treat! whipped it up for my dad when he got in from a hard day at work, he loved it!
    8th Oct, 2012
    Easy,quick,light and delicious.
    8th Oct, 2012
    Due to having coeliac disease I had to make this gluten free and use gluten free flour etc. Baking with gluten free flour results in disaster normally as the cake crumbles etc. This worked perfectly tho. I did add a teaspoon of Xanthan gum to help and used 3 large eggs. Made in a food processor. Will defo make again. Best gluten free cake I've had shop bought ones aren't the best. Everyone enjoyed. A success!!!!
    7th Oct, 2012
    So simple , so delicious. A definite for my binder !
    7th Oct, 2012
    The best sponge I have ever made!!! Filled it with butter cream and lime curd - absolutely delish!!
    6th Oct, 2012
    I am gonna make this cake.
    5th Oct, 2012
    Very very easy to make and was really tasty. I made butterfly cakes with the mixture adding the jam and cream.
    28th Sep, 2012
    This cake is super easy to make and really yummy! I cover it in Fondant icing for a really simple birthday cake
    20th Sep, 2012
    I cant believe how easy this cake is, i thought by just throwing everything in together it might end up stodgy but it's not at all, it's lovely and light, rose beautifully and tastes gorgeous. I used Clover light and low calorie sugar as that was all I had in, and it is still scrummy. I also discovered that if you've run out of grease proof paper you can substitute it for the DD's tracing paper and it works a treat! I shall be making this again... and again.... and again...


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