A traditional Victoria sandwich is hard to surpass — it’s simple but elegant, and it never fails to impress its recipients.

Checkout the recipe below


200g caster sugar

200g softened butter

4 eggs, beaten

200g self-raising flour

1 tsp baking powder

2 tbsp milk

For the filling

100g butter, softened

140g icing sugar, sifted

drop vanilla extract (optional)

half a 340g jar good-quality strawberry jam

icing sugar, to decorate

Method To Cook

Step 1

Preheat the oven to 190°C/fan 170°C/gas mark 3 5. Line two 20cm sandwich tins with non-stick baking paper and butter them.

Step 2

To make a smooth, soft batter, whisk together 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder, and 2 tbsp milk in a large mixing bowl.

Step 3

Divide the batter evenly among the muffin tins and level the tops with a spatula or the back of a spoon.

Step 4

Bake for about 20 minutes, or until golden and springy to the touch.

Step 5

Place the cake on a cooling rack to cool entirely.


To create the filling, mix together 100g softened butter and 140g sifted icing sugar until smooth and creamy, then add a drop of vanilla extract (if using).


Spread the buttercream on one of the sponges’ bottoms. Sandwich the second sponge on top of the 170g strawberry jam.


Before serving, dust with a little icing sugar. Eat within 2 days if stored in an airtight container.

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