Victoria sandwich cake with buttercream icing

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This is classic Victoria sandwich cake is beautifully moist and simply delicious. To make alternative flavours, you could try adding cocoa powder or coffee and walnuts.


  1. Place all of the sponge ingredients in a mixing bowl and beat with a wooden spoon until well mixed, for 2-3 minutes.

  2. Place in 2 greased and bottom-lined 20cm (8 inch) sandwich tins.

  3. Bake in centre of pre-heated oven 180° C (160 °C fan, gas mark 4) for 30-35 minutes.

  4. Turn out, remove paper and cool. Sandwich with jam and place chosen icing ingredients in bowl and mix until smooth. Use to fill the cake and, if liked, spread or pipe over the top.

  5. Alternatively you could dust the cake with icing sugar.

  6. Variations to the basic victoria sandwich mixture: chocolate sandwich cake -  add 2 tablespoons cocoa blended with 2 tablespoons hot water and allow to cool. Coffee walnut sandwich cake - add 2 teaspoons instant coffee dissolved in tablespoon boiling water, cooled. 50g (2 oz) chopped walnuts.

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  1. 5 star rating

    Beautiful cake worthy of a queen will be making this again

  2. 4 star rating

    Made this twice now perfect both times

  3. 4 star rating

    This is a really nice recipe I will definitely use this as my go to Victoria spong recipe from now on.
    So easy to make and stayed fresh and delicious for a few days. I did not make the butter icing I used double cream for the fill with the jam as I find butter icing a little to sweet for my taste. I would recommend this cake for a tea time treat.
    Thank's baking

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