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Victoria Sponge Sandwich Cake

Makes 1 round sandwich cake

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.

Free from Soya, Nuts
Vegetarian

Ingredients

Cake Tin Diameter 2 x 15cm/6" Round Tins 2 x 18cm/7" Round Tins 2 x 20cm/8" Round Tins
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

  1. Pre-heat the oven.
  2. Rub some butter around the inside of two round baking tins of your chosen size or insert a baking liner.
  3. Chop the butter into small cubes.
  4. Put the butter cubes and sugar into a mixing bowl and beat together until light and fluffy.
  5. Break the eggs into the bowl one at a time, beating well after each.
  6. Sieve the flour into the bowl and mix it in.
  7. Add the water and vanilla extract and stir to combine.
  8. Divide the mixture between the prepared tins and smooth the tops.
  9. 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.
  10. Leave the cakes to cool in the tins for 5 minutes.
  11. Turn the cakes out onto a wire rack and leave until completely cold.

Buttercream and Jam Filling

  1. Chop the butter into small cubes.
  2. Put the butter cubes into a bowl and beat until smooth.
  3. Sieve the icing sugar into a bowl
  4. Beat the icing sugar into the butter a spoon at a time.
  5. Spread the buttercream over one cold sponge.
  6. Spread the jam over the buttercream.
  7. Place the other sponge on top.

Topping

  1. Sieve the icing sugar over the top of the 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

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

15cm/6” round - 15-20 minutes; 18cm/7” round – 20-25 minutes; 20cm/8” round – 25-30 minutes
Is the best!!! :):)
By Rogerio
27 Jun 2020
Fantastic results, made several times with different fillings and every time several people commented that they couldn't tell it was gluten-free.
By Katya
13 Apr 2020
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.
By Sarah
09 Mar 2020
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!
By Claire
25 Jan 2020
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
By Cake Delivery in Delhi
10 Oct 2017
Good recipe. Very tasty with seedless raspberry jam. Set the quantity to 2 on the web link to get proper sized sponges
By Telboy
27 Jul 2017

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