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Classic Victoria sandwich

Classic Victoria sandwich

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(360 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 egg, beaten

    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

    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

    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 (537)

cowanv's picture
5

I made this for a pals birthday and brought it into work. Everyone said it was really delicious !

growden's picture

The solution to the egg debate is simple - just weigh the whole eggs and use an equal weight of flour, butter and sugar !!
This works for any kind of sponge cake.

julie3007's picture
5

Best version of this type of cake I have ever made (according to my family & friends). Took the advice regarding the eggs and it worked a treat and so easy to do.

jennysterritt's picture

I made this cake last week for my mother-in-law's birthday. It was delicious! Even those who said 'oh, just a small piece' went back for a second 'small piece'!

tolulope's picture

nice. really really nice

maxthepup1's picture

I followed the recipe exactly, although my oven is a bit old so I left it for 30 minutes altogether, and the sponge was superb! Very light and just like mum used to bake! I will now be baking for our coffee morning at school. I would love to find a lemon drizzle cake recipe though!

sanjoe's picture

I have made this twice and each time it was perfect, I don't usually bake and I tried this for the firdt time when my inlaws came for Sunday lunch with fresh cream and strawberries, it was gone in no time. I might try it with lemon curd next time.

saraforbes's picture
5

Great recipe for a wet sunday afternoon gave it to the kids aged 11 & 12 to make they had a great time making it and we all enjoyed afternoon tea with the perfect sponge cake. Only used jam as filling, that really was all it needed.

renomate's picture
5

better than mr kiplings

74lennon's picture
5

I've made this cake twice now. Went down really well. The second time I used less jam and buttercream than suggested (about half), and covered it with royal icing as a birthday cake, and I found it was delicious this way too. I will try next time with fresh cream and strawberries as the filling.

elle01527's picture
5

This is the best-ever sponge cake that I've every made - so easy and so spongey!!! I used 3 large eggs. Def do again.

helenfoulkes's picture

Brilliant recipe - The first time i'd tried to bake and it came out perfect! Was heralded by some partygoers as 'the best cake they've ever tasted'!!

And so easy to do!

mymatemilo's picture

Have tried this recipe, and it turned out really good!! I was really pleased,as ive had not much success with cakes before. The in-laws loved it!!

paulasusan's picture

Haven't baked since school, I used 4 medium eggs and a little vanilla , I didn't put everything in at once ,( could hear home ec. teacher telling me not to). Tasted fab, no-one could believe I had made it , including myself. Will definitely be making this again.

sultanauk's picture

Made this for the first time today using my food processor and it was so light. Those of us who were lucky enough to sample the cake all agreed, delicious!!

markkay's picture

I have been making sponges for years, and I have to say this is the best one I have ever made, my family love it and now I have to make it for friends..it is truly delicious,you could'nt buy better in a cake shop..please try.. I warm the jam and then gently spread it over then put the butter cream.It say's consume within 2 day's.for this cake to last longer in our house would be a miracle.

rianadiadylan's picture

I tried this recipe last week with fresh strawberries and whipped cream as a birthday surprise and it vanished in minutes! Just made it again tonight with butter icing and strawberry jam -the kids can't wait to get their hands on it...

gillianfcampbell's picture

Dead simple and dead good. Will be using this as my regular Victoria recipe

jnduggan1's picture
5

FAB! Im only a novice baker, but this is dead easy and is lovely! SO quick too!

donna_wowee's picture
5

REALLY PLEASED!!!!!!!!! Absolutely thrilled with the results as i'm not the best at baking. Recommend the boozy coffee and walnut cake too!

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