Name: Classic Victoria sandwich recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 200g caster sugar; 200g softened butter; 4 eggs beaten; 200g self-raising flour; 1 tsp baking powder; 2 tbsp milk; 100g butter softened; 140g icing sugar sifted; drop vanilla extract (optional); half a 340g jar good-quality strawberry jam; icing sugar to decorate

Classic Victoria sandwich recipe

The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too

1 hr total 40 min prep 20 min cook Cuts into 10 slices 507 cal

Instructions

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1 Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
2 In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
3 Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
4 Bake for about 20 mins until golden and the cake springs back when pressed.
5 Turn onto a cooling rack and leave to cool completely.
6 To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
7 Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
8 Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.