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For the filling

Nutrition: per serving

  • kcal507
  • fat27.05g
  • saturates16g
  • carbs61.02g
  • sugars45g
  • fibre0.8g
  • protein5g
  • salt0.9g
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Method

  • step 1

    Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

  • step 2

    In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

  • step 3

    Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

  • step 4

    Bake for about 20 mins until golden and the cake springs back when pressed.

  • step 5

    Turn onto a cooling rack and leave to cool completely.

  • step 6

    To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

  • step 7

    Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

  • step 8

    Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

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Frequently asked questions

Can I use a different sized tin?

You can use a different sized tin, however the baking time will vary. Using a smaller tin of 18cm will mean the sponges are thicker and will need to cook for longer. You will also need to adjust the amount of filling used, as you will not need as much. It will also be harder to cut and stack. You can use larger tins, but they will need a decreased cooking time and more filling for the middle.

How to decorate a Victoria sponge

A dusting of icing sugar over the top is classic for a Victoria sponge however you can use our cake decoration guide to jazz it up if you prefer.

Can you freeze Victoria sponge?

Yes, sponge cakes freeze very well. Freeze the baked sponges separately, wrapped well in baking parchment and in an airtight container. Defrost overnight when ready to use and decorate as above.

LIKE THIS?

Try some of our other delicious cake recipes, Lemon drizzle cake or Ultimate chocolate cake.

Try these classic cakes from our sister title olivemagazine.com/classic-cakes.

Recipe from Good Food magazine, May 2005

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Comments, questions and tips (970)

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Overall rating

A star rating of 4.5 out of 5.1200 ratings

g12jdc

Well sadly mine didn’t rise quite so large as the thumbnail suggests - wonder if they used a smaller tin than the recommended recipe size(?) - but once constructed it was it was handsome. Texture very light, tasty and over 2-3 days of afternoon teas held it’s shape with style - even my wife was…

bartholemew gyatticus

cry abut it monkey idiot haha loser fatty

julesy97294

tip

In my opinion the quantities of flour, sugar and are not right. It should be 225g flour, 225g butter and 225g of sugar not 200g. I made the cake it was too dense.

I did it with buttercream always with double the amount of buttercream. 100g of butter 200g of icing sugar . Then i piped it on.

Half a…

dobsonkaren1015506

I'm a bit confused. Your ratio is the same as the recipe for the sponge. You did not put in any raising agent? Not sure how you expected it to turn out.... I weigh my eggs and then put in the same amount of flour, fat and sugar.

So, you used the same amount of butter for the buttercream but added…

jaspercaelan12373476

Far too sweet and sickly, pretty much inedible. Went in the bin.

bartholemew gyatticus

DID YOU JUST THOW A CAKE IN THE BIN???!!! THAT IS VERY WASTEFULL!!!! NEVER DO THAT AGAIN OR I WILL COME TO YOUR HUSE AND MUDER YOU

phoeberodgerson24283

question

Do you have to leave it in a container?

bartholemew gyatticus

Leave itup my gyatt ;)

ajmgks

Great recipe, have baked it twice now with great success. The first time I found there was too much butter cream so made an extra tier. I also make it the traditional way of creaming the butter and sugar first, then adding the eggs slowly, then the flour & baking powder then the milk.

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