How To Make Victoria Sandwich Cake

3 Mar 2018 · 3 min

Watch on YouTube

2:30

In this instructional video, the presenter walks through a complete recipe for a classic Victoria sponge (sandwich) cake. She specifies exact quantities—175 g each of softened butter, caster sugar, and self‑raising flour (with a spoon of baking powder), plus three large eggs, 1 tsp vanilla essence, and an optional 20 ml of milk for a thinner batter. The method is detailed step‑by‑step: cream butter and sugar, then add eggs one at a time, alternating with portions of flour, finally folding in the remaining flour and vanilla. The batter is divided evenly between two greased, lined sandwich tins, spread evenly to avoid a central peak, and baked on a 170 °C fan oven for about 20 minutes, with a skewer test to confirm doneness. The speaker also notes practical tips such as using room‑temperature butter, finer caster sugar, and adjusting consistency with milk if the batter feels too thick.

Chapters

Right, so to make a basic sponge cake, you need 175 grams of butter that's been left out overnight so that it's not hard and it's at room temperature. You need 175 grams of caster sugar because that's finer than granulated sugar. And then you need 175 grams of self-raising flour, and in that self-raising flour you put a spoon of baking powder. And then you need 3 large eggs. In the food mixer, you put the butter and you add in the caster sugar, and then you mix them together. After a couple of minutes, you add an egg. Once that's beaten, you add a spoon of flour. You add another egg, mix it, more flour, add the third egg, mix it, and add some more flour, and then you slowly put in the the rest of the flour that's already got the baking powder added to it until all the mixture is being slowly mixed together. And then you add 1 teaspoon of vanilla essence into the mix and you gently mix that in. If you think that the consistency is slightly too thick, just add 20 ml of milk. You prepare and grease 2 sandwich tins and line them with greaseproof paper or ready-made round cake liners. You put half the mixture into one tin, half the mixture into another, and just spread it out from the middle to the edges because we don't really want a peak in the middle when it goes into the oven. It goes on a 170 fan and it goes in for about 20 minutes, and you just put a knife or a skewer in the middle.