Classic Victoria sandwich recipe
By Good Food
The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake too
- Ready in 30 minutes, plus cooling
- Serves 10
- Easy
Nutrition per serving
-
kcal 558
-
fat 28g
-
saturates 17g
-
carbs 76g
-
sugars 57g
-
fibre 0.6g
-
protein 5g
-
salt 0.9g
Ingredients
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 100g butter, softened
- 140g icing sugar, sifted
- drop vanilla extract (optional)
- 340g jar good-quality strawberry jam ( we used Tiptree Little Scarlet)
- icing sugar, to decorate
Tip
Like this?Try some of our other delicious cake recipes, Lemon drizzle cake or Ultimate chocolate cake .
Method
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.
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.
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.
