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    Victoria Sandwich

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    Victoria Sandwich

    Home-made Victoria sponge cake is a real treat and this classic recipe for making the perfect sponge uses equal quantities of good-quality butter, sugar and flour with eggs and a dash of milk to moisten. You can serve it warm, either sandwiched together with cream and raspberries and finished off with a dusting of icing sugar, or transform it with one of our clever variations

    • Preparation time: 10 minutes
    • Cooking time: 20-25 minutes, plus cooling
    • Total time: 30-35 minutes, plus cooling 35 minutes

    Serves: 8


    • 250g unsalted butter, softened
    • 250g caster sugar
    • 4 medium organic eggs
    • 250g Waitrose Superfine Self Raising Flour
    • 75ml milk
    • 1 tsp vanilla extract


    1. Preheat the oven to 180°C, gas mark 4 and place a shelf in the centre of the oven. Butter 2 x 20cm round cake tins and line the bases with baking parchment. In a large bowl, beat the butter and sugar with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour and gently fold in with the milk and vanilla until just combined. The mixture should drop off the end of the spoon when tapped.
    2. Pour the mixture into the tins. Level the tops with the back of the spoon and bake in the centre of the oven for 20-25 minutes until springy to the touch. Allow the cakes to stand in the tins for 5 minutes, then turn out onto a wire rack and leave to cool.
    3. To serve, sandwich together with cream and raspberries, then dust with icing sugar (this cake will keep for 1 day in the fridge).

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