Victoria Sponge Sandwich Cake



Cake Tin Diameter 2 x 15cm/6" Round Tins 2 x 18cm/7" Round Tins 2 x 20cm/8" Round Tins
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      
butter, softened 40g 50g 75g
icing sugar 75g 100g 150g
raspberry jam 4 tbsp 5 tbsp 6 tbsp
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.


  1. Sieve the icing sugar over the top of the cake.