Classic Victoria sandwich

Classic Victoria sandwich

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(381 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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    18th Sep, 2012
    Just wish the weights were imperial - had to find a conversion on line as my scales are traditional with weights in ounces. The halves didn't rise as much as I anticipated but it looked nice on completion.
    13th Sep, 2012
    Its really easy and tastes GREAT!!! I highly recommend this recipe to anyone who likes sponge cake
    8th Sep, 2012
    Ok so what did I do so wrong. Followed the recipe and mine came out flat, stuck to the baking paper and generally looked nothing like the photo. Should I be beating it for a long time??
    4th Sep, 2012
    oh golly gosh, this seemed to have gone wrong! oh well, there's always next time!! lol
    31st Aug, 2012
    This is an absolute must for any worth while tea party! Totally gorgeous and easy to do, a firm favourite of mine.
    31st Aug, 2012
    I am 53 and I have just started baking and this was my first ever recipe. It turned out excellent and everyone that tried a piece loved it !! I am in the process of baking it again as we speak !!
    23rd Aug, 2012
    I used the recipe the first ever time I made a Victoria sponge. I am no great cake maker but this turned out brilliantly and I received lots of lovely comments from those that tried it. Ive since made the cake three more times and each time it has turned out wonderfully!
    21st Aug, 2012
    This is by far the best Victoria Sponge yet. Made several times and always goes down nicely.
    20th Aug, 2012
    So easy and yet a firm family favourite...tinned fruit works just as well as jam for the filling, try peaches or mandarin segments. Just put the oven on to bake another!
    12th Aug, 2012
    really nice and easy to make and really tasty! Really recomend it!!!


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