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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mwessy
7th Oct, 2012
5.05
The best sponge I have ever made!!! Filled it with butter cream and lime curd - absolutely delish!!
dessertmami
6th Oct, 2012
I am gonna make this cake.
sbaileyhawke
5th Oct, 2012
5.05
Very very easy to make and was really tasty. I made butterfly cakes with the mixture adding the jam and cream.
jen2909
28th Sep, 2012
5.05
This cake is super easy to make and really yummy! I cover it in Fondant icing for a really simple birthday cake
sumarks
20th Sep, 2012
5.05
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...
clareel
19th Sep, 2012
5.05
As some of the comments have mentioned I used 3 large eggs, followed the recipe exactly other than that and the result was a delicious, light sponge. The butter cream was very nice but also very sweet - I would probably use a little less icing sugar next time. I would definitely make this again, beats other victoria sponge recipes I've tried hands down.
bowiewhist
18th Sep, 2012
4.05
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.
keonad
13th Sep, 2012
5.05
Its really easy and tastes GREAT!!! I highly recommend this recipe to anyone who likes sponge cake
becksmilner
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??
jessicavoorn
4th Sep, 2012
oh golly gosh, this seemed to have gone wrong! oh well, there's always next time!! lol

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