Victoria sponge sandwich

This cake recipe is simplicity at its finest. Take out the frills and replace them with a winning combination of great flavours and a moist texture.

  • 50 mins cooking
  • Serves 10
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Victoria sponge sandwich
  • 250 gram butter
  • 1 teaspoon vanilla extract
  • 1 cup caster sugar
  • 4 eggs
  • 1/3 cup milk
  • 2 cup self-raising flour
  • 1/3 cup raspberry jam, warmed
  • 2 teaspoon icing sugar


Victoria sponge sandwich
  • 1
    Preheat oven to 180°C/350°F. Grease two deep 20cm (8-inch) round cake pans; line bases with baking paper.
  • 2
    Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time; beat in milk. Transfer mixture to large bowl. Stir in sifted flour, in two batches; stir until the mixture is smooth. Divide mixture between pans.
  • 3
    Bake cakes about 30 minutes. Turn cakes, top-side up, onto baking paper-covered wire rack to cool.
  • 4
    Sandwich cakes with jam; dust with a little sifted icing sugar.

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