Classic Victoria sandwich recipe

A cut in half sandwich sitting on top of a piece of cake Baking Recipes

Preparation and cooking time

  • Prep:40 mins
  • Cook:20 mins
  • plus cooling
  • Easy
  • Cuts into 10 slices

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

Nutrient Unit
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
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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

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
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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
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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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