Classic Victoria sandwich

Classic Victoria sandwich

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(381 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

    Sign in or create your My Good Food account to join the discussion.
    samfoodie
    25th Apr, 2016
    Always make this for birthdays in our household. I melt the butter as I never have room temperature butter, then just mix everything together. I've never made the buttercream, just spread a layer of strawberry jam, fresh strawberries and freshly whipped cream. Light, moist and tastes delicious!! 5 stars
    caryntay
    24th Apr, 2016
    3.8
    The cakes were so simple to make and came out beautiful. However, baking time had to be increased by 10 minutes. I also used whipped thickened cream instead of the buttercream, and added a ton of fresh strawberries. Came out amazing, got compliments all around.
    MrsRAB
    10th Apr, 2016
    5.05
    This is a brilliant recipe, I come back to it time and again. Someone actually asked me where I'd bought the cake from, it was that good! Light, fluffy and flavoursome.
    melissaaellen
    2nd Apr, 2016
    0.05
    This recipe is the worst I've ever used. Inaccurate timings, temperature and egg/flour ratio, avoid making this.
    kirstydp
    21st Feb, 2016
    delicious! :)
    ali64
    20th Feb, 2016
    5.05
    Super recipe...I used xylitol instead of the caster sugar(same quantity) and this worked really well. Do not worry if the mix looks dense and disappointing when divided into the cake tins, it rose beautifully and looked very impressive when cooked...after exactly 20 mins at 160 in my fan oven. I spread xylitol apricot jam and reduced fat double cream(whisked until thick)in the middle and sandwiched it together. Absolutely delicious...enjoy.
    catstring
    18th Feb, 2016
    5.05
    Great, simple recipe! Loved the buttercream/jam filling (I added a little milk to loosen the buttercream).
    XxXbearrobXxX
    12th Feb, 2016
    I have used this recipe to make this cake many times and it is brilliant. The cake tastes excellent. I highly recommend this recipe for someone who is looking for an easy cake to bake. I am fifteen years old and have failed on a few cooking attempts but didn't on this one!
    Torit
    11th Jan, 2016
    I made this for our daughter first birthday. It was yummy and she loved it. Easy to make and lasted 3 days in an air tight container out of the fridge. I added an extra egg white to the cake batter and a few drops of vanilla extract as well and it was light and fluffy. I did have to cook it for 24 minutes though. I will be making this again soon.
    bashfulbaker
    29th Nov, 2015
    Hello, I have an order for a 5 layer dairy free vanilla sponge, I've had great success with this recipe in the past- but wonder can I substitute the butter for a dairy free spread? I'm a little concerned about the overall texture! Any advice would be greatly appreciated :)

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    katrinaridout
    3rd Nov, 2013
    Baking powder, I think, gives it an extra boost. Mine doesn't rise massively but you have to be quite accurate with temperature and importantly timings. I check after 20. Mins and end up giving an extra 3. With the mixture itself, I put everything altogether in a bowl and use electric hand mixer. I've learnt from bad experience to do less with the mix, I do beat eggs though before beating all together. Good luck, keep trying, it really is a lovely cake!

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