Classic Victoria sandwich recipe
- Barney Desmazery
Save recipe
Cuts into 10 slices
Easy
Prep: 40 mins
Cook: 20 mins
plus cooling
A star rating of 4.5 out of 5.1285 ratingsRate
loading...
The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too
Freezable (Cake base freezes well for 3 months)
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Classic cheese scones
A star rating of 4.8 out of 5.506 ratings
Classic scones with jam & clotted cream
A star rating of 4.8 out of 5.1603 ratings
Mini sausage rolls
A star rating of 4.7 out of 5.117 ratings
We made this recipe using Kerrygold butter. With natural golden colour and creamy texture Kerrygold will make your sponge shine.
Ingredients
Nutrition
Units:
MetricUS
-
200g caster sugar
-
200g softened Kerrygold butter
-
4 eggs
beaten
-
200g self-raising flour
-
1 tsp baking powder
-
2 tbsp milk
For the filling
-
100g butter
softened
-
140g icing sugar
sifted
-
drop vanilla extract
(optional)
-
half a 340g jar good-quality strawberry jam
-
icing sugar
to decorate
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal507
- fat27.05g
- saturates16g
- carbs61.02g
- sugars45g
- fibre0.8g
- protein5g
- salt0.9g
Ad
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.
Want to see this content?
This page contains content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue
For more information about how we hold your personal data, please see our privacy policy
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.
Tips with Kerrygold Butter
- For the sponge, use softened Kerrygold butter at room temperature – it should squish easily under a spoon but still hold its shape, which will help it mix easily.
- Softened Kerrygold butter is also ideal for making smooth buttercream. Cold butter can leave lumps, while butter that’s too warm can make the filling too soft.
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
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.1285 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...