Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(396 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…

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.

  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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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.
tagatone
8th Mar, 2015
Made this cake today and it was perfect. Recipe is not wrong.
mcredd
24th Nov, 2014
Sorry, but you are wrong.Tradional Victoria is 1 egg per 2oz or 50g flour - 56g if being very accurate.
satans_lil_sister's picture
satans_lil_sister
19th Nov, 2014
3.8
Not a fan of Victoria Sponge myself (no chocolate = meh, IMHO), but it was a request from a colleague. I am an experienced baker and slinging all the ingredients in at once felt a little strange. But it worked! Didn't rise as much as I would have expected, but that could have been because I made an almost-double (x1.75) batch in 23cm tins and so had to adjust the cooking time/temp. Still, took it to the meeting and it got rave reviews! I used the jam/butter-cream filling and found, as others have commented, I didn't need as much as indicated.
BeginnerCook
27th Oct, 2014
Hello there, seems like a nice beginner cake to experiment with before going on to tougher ones like ultimate chocolate!
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.

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