Gaby's Victoria sandwich

Gaby's Victoria sandwich

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(7 ratings)

Prep: 30 mins Cook: 20 mins


Serves 8
Seven-year-old Gaby shares her special Victoria sandwich recipe - a great cake for Mother's Day

Nutrition and extra info

  • Freeze undecorated

Nutrition: per serving

  • kcal439
  • fat25g
  • saturates16g
  • carbs55g
  • sugars41g
  • fibre0g
  • protein2g
  • salt0.58g
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  • 140g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g caster sugar
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 140g plain 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…

  • 1-2 tsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

For the filling

  • 100g butter, very soft



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g icing sugar, plus extra for dusting
  • 2-3 tbsp strawberry or raspberry jam
  • hundreds and thousands, to decorate


  1. Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm sandwich tins. Beat the butter and sugar together with an electric whisk until fluffy. Beat in the eggs, followed by the flour and baking powder. Add enough milk to the mixture so that it falls off a spoon easily. Divide between the tins and bake for 20 mins or until a skewer comes out clean. Turn the cakes out onto a wire rack and cool.

  2. To make the filling, beat the butter until smooth, then gradually beat in icing sugar. Spread butter cream on one cake up to the edges. Spread a layer of strawberry jam on top. Put the second cake on top and squash it down so the butter cream sticks out a bit. Press hundreds and thousands onto the butter cream with a teaspoon. This is messy, so put the cake plate on a tray to catch any that escape. Dust the top with icing sugar, if you like.

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Comments, questions and tips

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1st Aug, 2013
This cake tastes fantastic - well done Gaby! One small suggestion, as others have mentioned, it might be worth either using a smaller cake tin (maybe 18cm round), or adding about 50g more of each ingredient to get a cake with as secure a depth as yours! My layers sadly came out rather flat, but the flavour was still fab!
9th Apr, 2012
made this cake for my friends birthday and it turned out lovely :) i put sprinkles around the butter cream and decorated the top with sweeties and icing! thanks Gaby!
16th Mar, 2012
Rule of thumb that's been passed down through my family: for cakes, weigh out thr eggs and use the same measurement for flour, sugar etc. Siving your self raising flour will help it rise.
10th Mar, 2012
This recipe is easy to make and is delicious to eat! Well Done Gaby!!!!
3rd Aug, 2011
well it worked great for me! well done Gaby. added vanilla to the buttercream. yum
5th Apr, 2011
Tasted great but as others have said, nowhere near as big a cake as the picture. Should it maybe have had self raising flour?
3rd Apr, 2011
Agree with DMC above - to get a cake the same size as in photo you need my fail safe Mary Berry recipe - 225gs of each and 4 eggs, 2 tsps baking powder. It's a winner.
3rd Apr, 2011
My husband made this cake for me for Mother's Day. I felt really sorry for him. I am a baker by trade and you would of needed at least 50g more of each ingredient to make a decent sponge like the picture. It tasted nice though.
2nd Apr, 2011
Amazing Victoria sponge, gonna make another the second I burn the calories from the first, give me a couple of weeks or so!
2nd Apr, 2011
Gaby, you're a star!


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