Traditional recipes

Victoria Sponge Sandwich recipe

Victoria Sponge Sandwich recipe

  • Recipes
  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake
  • Birthday sponge cake

This recipe is about 150 years old. It lends itself very well for use as the base for a birthday cake or similar special occasion.

11 people made this

IngredientsMakes: 1 (15cm) sponge cake

  • Sponge cake
  • 100g (4 oz) caster sugar
  • 100g (4 oz) butter or margarine
  • 100g (4 oz) plain flour
  • 2 medium eggs
  • 1 teaspoon grated lemon zest or a few drops of vanilla extract
  • 1 teaspoon baking soda (optional)
  • Filling
  • fruit preserves or whipped cream

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Cream together sugar and butter, then add remaining cake ingredients, blending into a smooth mixture.
  2. Divide mixture between two lightly greased sandwich tins. Bake for 20 minutes in an oven preheated to 190 C / Gas 5. Allow to cool upside-down on a wire rack.
  3. When cooled spread one half with the filling of choice (preserves, whipped cream, or both!). Invert the other half on top and press together lightly.


Using a disk of baking parchment to line the base of the tins will make the cakes easier to remove when cooked.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

was really easy to make, however it did not raise. smelt and taste soooo good though was very flat-22 Oct 2012

I switched flour and used self raising instead. Creates a great tasting spongey cake.-23 Jun 2014

This cake is an epic fail did not rise or taste good. Would not recommend.-12 Sep 2013

    • 200g caster sugar
    • 200g softened butter
    • 4 eggs beaten
    • 200g self rising flour
    • 1tsp baking powder
    • 2tbs milk
    • 110g butter, softened
    • 140g icing sugar, sifted
    • drop vanilla extract (optional)
    • 340g jar good-quality strawberry jam
    • Icing sugar to decorate
    1. 1. 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. 2. 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. 3. 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.

    Victoria Sponge

    Bake for 30-40 minutes or until golden brown. I fell in love with Victoria Sponge on my first trip to England.

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    Victoria sponge. 15122011 Sieve the flour into a bowl and add the sugar margarine vanilla and eggs then beat well with a wooden spoon or mixer until the mixture is light coloured and fluffy. 2 boxes of LOVE Cupcakes And 1 box of Peanut butter. 24082018 Victoria Sponge Cake is a British Classic.

    Said to have been a favourite of Queen Victoria this classic sponge remains the most popular cake sold in National Trust tea rooms. Homemade cakes and traybakes. VICTORIA SPONGE is 3 whole years old.

    28052020 The sponge is named after Queen Victoria who would often enjoy a slice of the cake with her tea each afternoon. Thank you everyone for supporting us especially those who have been with us for the start it means the xx Aaaaaaanyway We have cakes. Turn onto a cake rack to cool.

    17 and delivery in the morning xxxxxx cakes. Victoria sponge coffee shop providing breakfast lunch afternoon tea and outside catering. 33 talking about this.

    Divide between the tins and smooth the top. Mum shares genius cake cutting hack The recipe was shared to mark the. From the first time I saw this moist yet fluffy vanilla sponge cake filled with cream and jam I knew it was love.

    In England you will find this well-risen sugar-dusted layer cake in every coffee shop caf and bakery you walk into. Victoria sponge in Hindi. Our Apps are nice too.

    Chocolate and mini doughnut and rapsberry jam. 14062020 It is one of the most iconic teacake that is typically served in the afternoon in fact Victoria sponge cake was named after Queen Victoria who ate a slice with her afternoon tea. 17022021 This quintessential English teatime treat consists of a light vanilla-infused sponge cake sandwiched together with a soft buttercream and jam filling and finished with a light dusting of icing sugar.

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    Mary Berry’s All-in-one Victoria Sandwich Recipe

    A visit to the BBC Good Food Show has been on my ‘bucket list’ for some time now and this year, I am finally getting to tick it off. Taking place at NEC Birmingham from 11th to 14th June this year, you can see not only top chefs such as Mary Berry, James Martin, Tom Kerridge, John Torode, and the Two Greedy Italians: Antonio Carluccio & Gennaro Contaldo and Michel Roux Jr in action in the live demonstrations, there is the chance to visit the Good Food Kitchen and treat yourself to a spectacular meal or take afternoon tea in the English Tea Garden and finish off with a spot of shopping from the large range of exhibitors there to tempt and inspire you.

    If that isn’t enough, BBC Gardeners’ World Live Show is also taking place at the same time and the ticket includes entrance into both shows. How brilliant it that? There are still tickets available and you can save 15% if you use the following codes

    Gardeners World Live: 2MV8

    Good Food Summer SMV1

    I am really excited and can’t wait to sample some new flavours and see the chefs in action. Mary Berry is one I will be hoping to see and we have been busy giving her All-in-one Victoria Sandwich Recipe a go this week and it is absolutely delicious. It hardly takes any time to prepare as you put everything in together and it is so light, it melts in your mouth. The recipe includes instructions for three different sized cakes.

    • <span data-mce-bogus=𔄣″>For a 20cm (8 <span pre=𔄪 ” data-mce-bogus=𔄣″>in</span>) Victoria Sandwich</span>
    • 225 g (8 oz) softened butter
    • <span data-mce-bogus=𔄣″>225 g (8 oz) <span pre=”” data-mce-bogus=𔄣″>caster</span> sugar</span>
    • 4 large eggs
    • 225 g (8 oz) self-raising flour
    • 2 level teaspoons baking powder
    • <span data-mce-bogus=𔄣″>Bake <span pre=𔄪 ” data-mce-bogus=𔄣″>in</span> 2 20 cm (8 in) greased and lined sandwich tins for about 25 minutes</span>
    • <span data-mce-bogus=𔄣″>For an 18 cm (7 <span pre=𔄩 ” data-mce-bogus=𔄣″>in</span>) Victoria Sandwich</span>
    • 3 large eggs,
    • 175 g (6 oz) of softened butter,
    • <span data-mce-bogus=𔄣″>175 g (6 oz) of <span pre=”of ” data-mce-bogus=𔄣″>caster</span> sugar,</span>
    • 175 g (6 oz) of self-raising flour
    • 1½ teaspoons of baking
    • powder.
    • <span data-mce-bogus=𔄣″>Bake <span pre=𔄩 ” data-mce-bogus=𔄣″>in</span> two 18 cm (7 in) greased and lined sandwich</span>
    • tins for about 25 minutes.
    • <span data-mce-bogus=𔄣″>For a 15 cm (6 <span pre=𔄨 ” data-mce-bogus=𔄣″>in</span>) Victoria Sandwich</span>
    • 2 large eggs,
    • <span data-mce-bogus=𔄣″>100 g (4 oz) of softened butter, 100 g (4 oz) of <span pre=”of ” data-mce-bogus=𔄣″>caster</span> sugar,</span>
    • 100 g (4 oz) of self-raising flour
    • 1 teaspoon of baking powder.
    • <span data-mce-bogus=𔄣″>Bake <span pre=𔄨 ” data-mce-bogus=𔄣″>in</span> two 15 cm (6 in) greased and lined sandwich tins for about 20 minutes.</span>
    • 4 tablespoons strawberry
    • or raspberry jam
    • <span data-mce-bogus=𔄣″>a little <span pre=”little ” data-mce-bogus=𔄣″>caster</span> sugar,</span>
    • for sprinkling
    1. <span data-mce-bogus=𔄣″>Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20 cm (8 <span pre=𔄪 ” data-mce-bogus=𔄣″>in</span>) sandwich tins then line the base of each tin with baking parchment.</span>
    2. Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
    3. Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
    4. <span data-mce-bogus=𔄣″>When completely cold, sandwich the cakes together with the jam. Sprinkle with <span pre=”with ” data-mce-bogus=𔄣″>caster</span> sugar to serve.</span>
    5. Fill with 4 tablespoons of strawberry or raspberry jam, or a little less, if you like.

    This Recipe is taken from Mary Berry’s Baking Bible by Mary Berry (BBC Books, Hardback £25) Photographer: Dan Jones

    I have been given complimentary tickets to BBC Good Food Show and have been given permission to reproduce this recipe as part of promotion of the show.

    VICTORIA SANDWICH [ edit | edit source ]

    • 3 eggs in their shells, weighed
    • The same weight each of soft butter, white sugar, and self-rising flour
    • 1 slightly rounded tsp very fresh baking powder
    • 3/4 tsp salt
    • Milk sufficient
    • Optional: 1/2 tsp liquid flavorant or no more than 1 tbs dry flavorant
    • Preserves of your choice (raspberry is traditional)
    • Vanilla buttercream or (my preference) stabilized creme Chantilly
    • Sugar, either granulated (traditional) or powdered/icing
    • Fresh berries, optional

    To Bake: Oven: 350F/180C. Prepare and line two 8" round cake tins, set aside. Sift together dry ingredients (or at least give them a vigorous stir to aerate) set aside. Cream butter+sugar until fluffy and nearly white then beat in eggs, one at a time, scraping down the sides as you go. Gently fold in dry ingredients and mix until no dry streaks remain. Stir in enough milk, a tablespoon at a time, to thin the batter so it plops easily off a raised beater or spoon. Add optional flavorants if using. Divide evenly between pans, smoothing the top and creating a slight indentation in the center. Bake at 350 until golden brown, about 30 minutes. Let cool in pan 15 minutes, then cool on rack. Tips: While not prone to collapse, even the strongest empires have been known to fall. Take care not to jostle the oven and avoid using extra-deep cake tins which make collapse more likely.

    To Assemble: Spread preserves thickly on top of the least-pretty cake. Top preserves with generous amounts of the buttercream/Chantilly. Gently place prettiest cake on top and top with sugar, don't press down too hard. If using berries, place decoratively along the outside of the layer of filling. Serve with tea then shut your eyes and think of England.

    1. Heat your oven to 180°C. Line the base of two 20cm cake tins with baking parchment and lightly butter the sides.

    2. Put the flour, baking powder, salt, sugar, butter and eggs into an electric mixer or large bowl. Mix on a low speed, or whisk slowly using an electric hand-held whisk, until all the ingredients are evenly combined do not overmix as this will tighten the mixture and result in a rubbery texture.

    3. Split the mixture between the cake tins and put in the oven to bake for 25-30 minutes. The sponge is ready when the top is golden and slightly shrunk from the sides of the tin. Leave to cool in the tins for a few minutes before moving to a wire rack to cool.

    4. Select the best looking sponge for the top layer and then lay the other one, top side down on your serving dish. Spread the jam over the bottom layer, and then whip the cream to soft peaks and spread over the jam. Place the other layer on top and dust with icing or caster sugar when serving.

    Classic Victoria Sponge




    • ¾ cup plus 2 tablespoons of unsalted butter softened
    • 1 cup granulated sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 1¾ cups self-rising flour
    • ½ cup homemade or storebought strawberry jam
    • optional: fresh strawberries to garnish
    • optional: confectioners' sugar to garnish


    • 7 tablespoons unsalted butter softened
    • 1⅔ cups confectioners' sugar
    • 1 teaspoon vanilla extract



    I had to control myself to only eat one slice each morning… I didn’t always succeed!

    My Top 5 General Baking Tips for home bakers

    1. Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking
    2. Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. Reducing sugar, replacing egg, using milk instead of cream, using poor quality chocolate etc. will all have an impact on your baking
    3. For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method for more delicate, complex pastries
    4. Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
    5. Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe. Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking desserts

    Chocolate Victoria Sandwich Recipe

    This classic cake is enjoyed by everyone, and is ideal for cake sales as it can be sold whole or by the slice.

    Ingredients: (Serves 10)

    • 4 eggs
    • 225 g/8 oz unsalted butter, softened
    • 225 g/8 oz caster sugar
    • 200 g/7 oz self-raising flour, sifted
    • 28 g/1 oz cocoa powder
    • 1 tablespoon milk

    For the frosting:

    • 115 g/4 oz unsalted butter, softened
    • 200 g/7 oz icing sugar
    • 28 g/1 oz cocoa powder
    • 1 tablespoon boiling water
    • 2.5 cm/1 inch lengths of chocolate flake, to decorate

    Preheat the oven to 175ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch cake tins. Combine the first 6 ingredients in a large bowl and beat with an electric whisk for 2 to 3 minutes, until smooth and thick. Divide the batter between the tins and level with a spoon. Bake for 20-25 minutes until well risen and a skewer inserted into the center of each cake comes out clean. Remove the tins from the oven and cool for 5 minutes. Transfer to a wire rack to cool completely.

    Combine the remaining ingredients in a bowl and beat with an electric whisk until smooth. Spread ½ of the frosting over the bottom half of the cake, then sandwich the 2 layers together. Spoon the remaining frosting into a piping bag fitted with a large star nozzle and pipe 10 rosettes of frosting around the top edge. Decorate with lengths of chocolate flake and dust with icing sugar before serving. Store un-frosted in an airtight container for up to 3 days.