Victoria sponge sandwich

A baking classic

I am not In the UK at the moment and so missing the first few weeks of the Great British Bake Off #GBBO. This is the 6th year of the bake off on BBC and the first episode of this new series apparently drew over 9m viewers. That's not taking into account all the people who watch later on BBC iPlayer – wow. I am aware that the trending #GBBO on Twitter on Wednesdays has caused non UK Twitter user to wonder what was going on:) Apparently this year has had its first Twitter storm and it doesn't involve a contestant but rather the replacement of the iconic American Kitchen Aid stand mixer with the British Kenwood Kmix. Some of the comments have been heated and hilarious and as someone who owns and uses both I thought I'd just ask openly on the blogosphere why they don't chuck them all and supply thermomixes.

If you are a regular reader you know my Thermomix is the appliance I LOVE. If the GBBO bakers had one they could (inter alia) make bread, perfect pastry,meringues, jam, crème pâtissière – oh hang on, then maybe viewers wouldn't be impressed by the 'skills' 🙂

Time to go back to basics and make a classic in the Thermomix – Victoria Sandwich, filled with TM strawberry jam and whipped cream- what's not to love….

The biggest thing missing in this post are decent photographs of finished cake- I took it to a friend and the indoor lighting just didn't cut the mustard for good shots, but believe me it was a perfect Victoria Sandwich. So whether you have a hand held beater, a KitchenAid stand mixer or any other brand have a go…

Victoria Sponge Sandwich

  • Servings: 12
  • Difficulty: easy
  • Print

This makes a 23cm/9″ cake so you'll need 2 deep sandwich tins. Don't fret if you don't have loose bottom ones, just prepare well I use quick release spray.

If you are going to make your own jam for the filling do this in advance. If you are making in Thermomix this takes 13 minutes, so why wouldn't you?! See EDC or fast and easy cooking or if using the TM5 refer to the chip.


300g unsalted butter

300g caster /bakers sugar

Seeds of a vanilla pod

6 eggs

300g plain /all purpose or cake flour

2 ½ tsp baking powder

( 1 tbl warm water, only if your mixture is too thick- it will depend on the size of your eggs)



8 tbl jam ( traditionally it is strawberry, but ring the changes with blueberry, peach…)

350ml double /heavy cream whipped with seeds of a vanilla pod or a couple of drops of vanilla extract. ( always use extract, essence is artificial, and well, just so nasty)


Preheat oven to 180°C/350°F and prepare tins


Whether you make this in a Thermomix or a stand mixer cream the butter and sugar. The magic of a Thermomix allows you to soften the butter – if you forgot to take it out of the fridge!- at 50° on sp 3-4.

Never skimp on this, your mixture should be so light and fluffy and be very pale in colour. Add vanilla pod seeds This is is time if you want a variation like orange or lemon, add the grated zest now.

Add your eggs and if you are not using a TM just add spoonfuls of flour with the addition of last couple of eggs to avoid curdling.

Add flour and baking powder. I don't always sift my baking powder, on the life's too short principle, but I do with a Victoria sponge. Really it's not essential.

With the Thermomix I like to fit the whisk now and beat all the mixture on sp 4 until well combined. When you look through the lid it will look like whipped butter, and will only deflate when you stick your spatula in. (Picture below)

Tip into prepared tins and bake for 35 minutes. Test for doneness.

Allow to cool before turning out and spreading with jam and cream.


Use whisk for lightest sponge

Perfect Thermomix jam in 12 minutes- no jam thermometer needed
Victoria sponge sandwich


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