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 egg, 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

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    trishpjr
    19th Oct, 2014
    5.05
    Really easy to make, very nice results for minimum effort. I have made three of these now and all have been really moist and yummy.The first time I used my food processor but the next two times just an electric hand whisk and it worked fine. It does make quite a big cake, which was just as well as it didn't last long, family and friends loved it! I used a bit extra vanilla essence in the butter cream which I thought worked well.
    tillyflop2311
    5th Oct, 2014
    Made this today and it is delicious. I used fresh cream in place of the buttercream. This was only to keep the sugar content as low as poss as my husband is diabetic. He loved it as did I.
    sarahharas1
    30th Sep, 2014
    I tried making this cake. One of the tins came out fine, other one wasn't cooked properly. I hate my oven and having nothing but cooking disasters since owning it ! Most cakes I make aren't cooked within time scale given, then after adding for few minutes extra it's over cooked. EDITED: Added other tin and it's cooked ok now, but one has sinked ! :(
    Thegingerbiscuit
    24th Sep, 2014
    I made this cake for work and everybody loved it! The sponge is really light and goes perfectly with the jam and buttercream filling. The only thing I changed was that I added 1tsp of vanilla essence to the sponge itself for extra flavour. Follow my baking blog: www.thegingerbiscuitblog.wordpress.com
    Thegingerbiscuit
    24th Sep, 2014
    I made this cake and took it to work and everybody loved it! The sponge is really light and works perfectly with strawberry jam and butter cream. The only thing I changed was that I added 1tsp of vanilla essence to the sponge itself for extra flavour. Follow my baking blog!: www.thegingerbiscuitblog.wordpress.com
    kittyperry
    22nd Sep, 2014
    Any idea how this would work with a chocolate buttercream icing in the middle and no strawberry jam?
    Thegingerbiscuit
    24th Sep, 2014
    I think it would work really well with this sponge cake recipe, especially if you added a bit of vanilla essence to the chocolate butter cream. Also if you wanted to you could make an extra layer of cake by halving the recipe above and sandwiching it altogether to make a great layer cake :) Follow my blog for more recipes! www.thegingerbiscuitblog.wordpress.com
    turkishjelly
    30th Aug, 2014
    5.05
    Lovely cake and very easy to make. Its very sweet though so I would use less filling next time.
    sozzie
    20th Jul, 2014
    5.05
    Really quick and easy to make. This recipe is a really good, basic sponge that can be adapted as you please. I put jam, strawberries and fresh cream in, absolutely delicious!
    Thephuckup
    17th Jul, 2014
    5.05
    Okay so I'm a 15 year old cooking failure and I managed to "make" this cake. Time to explain. Okay so I didn't have a cake tin or a scale or anything so everything ever was an aproximation. I didn't have a bowl big enough to stir this crap so in the end it looked like this: http://31.media.tumblr.com/e78911b9f11b40a27cbae72f3bfaa818/tumblr_n8uomn9Y0h1s01wnho1_500.jpg Anyways I didn't have the stuff to make the filling so there's none of that but after 20 minutes it had cooked into a flat cake. Very flat, but VERY Tasty. It looked like this: https://31.media.tumblr.com/93c5e4954f51aa5542e1e75c93e1355d/tumblr_n8upps9jRB1s01wnho1_250.jpg and my satisfied face looked like this: http://37.media.tumblr.com/eb71393f7aa337351af343fece7c5070/tumblr_n8upps9jRB1s01wnho3_250.jpg In conclusion; it would taste a lot better if some professional had done it and yet it still tasted good so I hope to god I get to taste professional Victoria Sandwich P.s. my mother just realized we've both eaten 5 "servings" of this cake so we're going to die from hypoglycemia now

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