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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Victoria sponge cake on a plate with a slice cut out
Classic Victoria sandwich recipe
A star rating of 4.5 out of 5.1192 ratings

The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too

For the cake mix

For the filling

Nutrition: per serving

  • kcal642
  • fat46g
  • saturates26g
  • carbs50g
  • sugars32g
  • fibre0.8g
  • protein7g
  • salt0.9g
    low
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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. Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add the basic cake mix (see recipe for Classic Victoria sponge, right), instead of the milk.

  • step 2

    For the filling, beat the mascarpone with the light muscovado sugar and Tia Maria until smooth. Sandwich the cooled cakes with a third of the filling and the chopped walnuts.

  • step 3

    Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.

Recipe from Good Food magazine, May 2005

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Comments, questions and tips (72)

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Overall rating

A star rating of 4.4 out of 5.52 ratings

lindalacy

question

Does this have to be kept in the refrigerator

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. It will be fine out of the fridge in a cool place for a few hours but any longer and it should be stored in the fridge. We hope this helps. Best wishes, BBC Good Food Team.

joandsi

question

Could I replace the mascarpone for cream cheese for the filling please?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We haven't tested using cream cheese instead but it should work. You'll have a different flavour as mascarpone is creamier in flavour and cream cheese a little more tangy. Let us know if you try it. Best wishes, BBC Good Food team

xtineb

question

In your answer to farid.u you say 'Be careful when measuring the Tia Maria to use exactly 4 tablespoon measures (20ml)' In my UK world a tablespoon = 15ml so 4 would 60ml. Should the rcipe say 4 TEASPOONS = 20ml?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You're right that it should be 60ml. The 4 tablespoons is the correct amount, just the maths below that was wrong. Many thanks for checking. Best wishes, BBC Good Food Team.

farid.u

question

My filling is too runny. How can I thicken it. I used the exact quantity required of ingredientsz

goodfoodteam avatar
goodfoodteam

Hi, we've noticed that there's a typo below and the 4 tablespoons should equal 60ml and not the 20ml we mentioned below.

Jo_N

A really lovely cake - set apart by the icing, which is delicious, super easy to make and not too sweet. I used Kahlua instead of Tia Maria in the icing and a coffee machine shot of espresso in the sponge (this gave a very mild coffee flavour, so will add 2 next time). I also want to try a lemon…

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