see method
1 cake
Nuts
Vegetarian
Classic Victoria Sponge Sandwich Cake
see method
1 cake
Nuts
Vegetarian
About this recipe:
This classic, sponge layer cake consists of two sponge layers sandwiched together with raspberry jam and buttercream. It is typically finished with a simple dusting of icing sugar. For an “all in one cake” see our Sponge Layer Cake.
Equipment:
2 x 15cm/6” or 2 x 18cm/7” or 2 x 20cm/8″ round baking tins, electric beaters and 2 x mixing bowls
Method:
180°C, Fan 160°C, 350°F, Gas 4
| Cake Tin Diameter | 2 x 15cm/6″ Round Tins | 2 x 18cm/7″ Round Tins | 2 x 20cm/8″ Round Tins |
| Cooking Time | 15-20 minutes | 20-25 minutes | 25-30 minutes |
| SPONGE CAKES | |||
| butter, softened | 100g | 150g | 200g |
| caster sugar | 100g | 150g | 200g |
| eggs | 2 | 3 | 4 |
| Doves Farm Organic Self Raising White Flour | 100g | 150g | 200g |
| water | 1 tbsp | 1½ tbsp | 2 tbsp |
| vanilla extract | 1 tsp | 1½ tsp | 2 tsp |
| butter, for tin | |||
| BUTTERCREAM AND JAM FILLING | |||
| butter, softened | 40g | 50g | 75g |
| icing sugar | 75g | 100g | 150g |
| raspberry jam | 4 tbsp | 5 tbsp | 6 tbsp |
| TOPPING | |||
| icing sugar, for dusting | ½ tsp | 1 tsp | 2 tsp |
Sponge Sandwich Cakes
- Pre-heat the oven.
- Rub some butter around the inside of two round baking tins of your chosen size or insert a baking liner.
- Chop the butter into small cubes.
- Put the butter cubes and sugar into a mixing bowl and beat together until light and fluffy.
- Break the eggs into the bowl one at a time, beating well after each.
- Sieve the flour into the bowl and mix it in.
- Add the water and vanilla extract and stir to combine.
- Divide the mixture between the prepared tins and smooth the tops.
- Bake for the time shown according to the tin size. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
- Leave the cakes to cool in the tins for 5 minutes.
- Turn the cakes out onto a wire rack and leave until completely cold.
Buttercream and Jam Filling
- Chop the butter into small cubes.
- Put the butter cubes into a bowl and beat until smooth.
- Sieve the icing sugar into a bowl.
- Beat the icing sugar into the butter a spoon at a time.
- Spread the buttercream over one cold sponge.
- Spread the jam over the buttercream.
- Place the other sponge on top.
Topping
- Sieve the icing sugar over the top of the cake.
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Chris Radford
I made this for my son, it wasn’t only so easy to make, it looked & tasted delicious. I also made 12 cupcakes with a 2nd pack. FANTASTIC I cannot praise it enough :)
Reviewing: Classic Victoria Sponge Sandwich Cake
Kate
Best cake I have ever managed to bake. Turned out really light and fluffy. I chose not to use buttercream instead sandwiched with lemon/ lime curd for zing and served with whipped lactose free cream and fresh strawberries on the side. Everyone loved it, will definitely bake this again
Reviewing: Classic Victoria Sponge Sandwich Cake
Carol
Made this last 2 years for my son’s birthday also using Vitalite spread as dairy free too. Best ever sponge even though gluten free rises well so 2 layers make approx 3” cake with buttercream type filling. Delicious fluffy light and keeps extremely well still moist 6 days later.
Reviewing: Classic Victoria Sponge Sandwich Cake
Clare
OMG! I wish I found this recipe sooner! Scrumptious and delightful recipe.
Reviewing: Classic Victoria Sponge Sandwich Cake
Rogerio
Is the best!!! :):)
Reviewing: Classic Victoria Sponge Sandwich Cake
Katya
Fantastic results, made several times with different fillings and every time several people commented that they couldn't tell it was gluten-free.
Reviewing: Classic Victoria Sponge Sandwich Cake
Sarah
Amazing recipe! Using my food mixer, this cake was able to reach its full potential. No one could tell the difference! The in laws who have coeliac disease said the cake I made following this recipe is the best cake they have ever eaten. Needless to say, the cake did not survive the night! Thank you for a wonderful recipe and good quality ingredients. If I could, I would upload a photo of my bake.
Reviewing: Classic Victoria Sponge Sandwich Cake
Claire
I used this recipe for my son's birthday cake, he is dairy free and gluten free so I used dairy free margarine. It turned out brilliantly and got many compliments, noone realised it was a free from recipe. Thanks!
Reviewing: Classic Victoria Sponge Sandwich Cake
Cake Delivery in Delhi
I made this cake for my friends birthday party. This cake was super delicious and it was a very big hit! I added around 1 cup of chocolate chip cookies and that made a big difference. It made the cake more moist and chocolaty! My friends and everyone loved it very much. http://cake-delivery.in/dehradun
Reviewing: Classic Victoria Sponge Sandwich Cake
Telboy
Good recipe. Very tasty with seedless raspberry jam. Set the quantity to 2 on the web link to get proper sized sponges
Reviewing: Classic Victoria Sponge Sandwich Cake