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Foolproof Victoria Sandwich

My sponge recipe was taught to me by my mother and handed down for generations before that making it at least 100 years old, but I have never known it to fail. I weigh my eggs in their shell then weigh the other ingredients to that same weight, I will put the exact recipe I used down below, but for the best results, I would suggest just weighing the eggs to get your own measurements.

I hope you like this Victoria sandwich recipe and I really loved the addition of the chocolate strawberries which are quick and easy to make.



6 eggs

360g caster sugar

360g Stork

360g Self raising flour

A pinch of salt

Vanilla extract

For the Buttercream 

500g Stork

1kg icing sugar


1. Great and line 2x 8inch cake pans. Preheat the oven to 180 C.

2. Beat the sugar and margarine together until light and fluffy.

3. Add 2 eggs, vanilla extract and a good handful of flour, then beat on high. Continue to add the eggs one at a time whilst the mixer is on high until they are fully incorporated into the mix.

4. Add the flour and salt `and beat on low speed and until mostly combined, then finish of the mixing by hand. 5. Spoon the mixture into your prepared pans and bake for 15-18 mins. Check that the cakes are cooked with a knife or skewer. Turn out onto a cooling rack immediately. Leave to cool.

For the Buttercream

1. Cream the butter and sugar together with a tsp of vanilla extract until light and fluffy.

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