Classic Victoria sandwich

Classic Victoria sandwich

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(385 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.
    Chitts
    31st May, 2015
    I have made hundreds of sponges over the years and this is a really simple one with brilliant results. Cook for 5-8 mins longer though.
    tpsk
    27th May, 2015
    5.05
    Literally cannot go wrong with this cake. So quick and easy!
    sarahharas1
    23rd Apr, 2015
    Really easy to make cake that looks and tastes yummy. Only problem is the time for baking, 20 minutes is not enough and I'm never sure how much longer I should bake for!?
    aboyd
    12th Aug, 2015
    Use a skewer to poke the cake to see: If it comes up with some wet batter, crumbs or stickiness on it, the cake needs to bake some more. If it is dry, then the cake is done.
    Flambardjack
    29th Mar, 2015
    Made this today, very easy to follow although had to bake a few minutes longer than suggested to get a nice golden brown colour. Finished cake looks great, looking forward to tea time now.
    tagatone
    8th Mar, 2015
    Made this today with my 8 & 9 yr old. I weighed the ingredients they did the rest. When I saw the small amount of mix shared between two tins I thought it would be a disaster. They rose beautifully & the sponge was so light really easy quick cake to make.
    JiaUbaid
    3rd Feb, 2015
    Tried this one,came out v well.Poured the mixture in one tin so i had to adjust the temperature and time.easy + minimum effort.
    Thegabbleduck's picture
    Thegabbleduck
    10th Jan, 2015
    5.05
    Fantastic recipe, I used fresh cream and raspberry jam. I saw a few people asking how to increase the recipe, you'll find that the eggs will = the same amount as the rest of the ingredients (In this case 200g.) This means you can increase the cake to any size wanted by weighing the eggs, and matching all of the other ingredients to this :)
    Kirstyjane123
    20th Nov, 2014
    This recipe is wrong. You are only supposed to use 1 egg per 100g of flour. When I followed this recipe my cake came out smelling and tasting of eggs. Because of this I has to throw the whole batch into the bin which I am not impressed about in the slightest.
    tagatone
    8th Mar, 2015
    Made this cake today and it was perfect. Recipe is not wrong.

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