Easy Victoria Sandwich Recipe

This traditional English sponge cake is light and fluffy, and tastes delicious filled with jam and cream!

Ingredients:

  • 175 g (6 oz)  Soft margarine
  • 175 g (6 oz) Castor sugar
  • 3 eggs
  • 175 g (6 oz) Self-raising flour
  • 1 tsp baking powder

Instructions

  1. Preheat the oven to 180° C/350°F/gas mark 4.
  2. Line the base of 2 x 7 inch sandwich tins with greaseproof paper. Grease the inner sides of the tins with margarine.
  3. Mix all the ingredients together and beat thoroughly (either by-hand in a large bowl or in a food processor).
  4. Divide the mixture between the two sandwich tins and bake for about 25 minutes (or 20 – 25 minutes in a fan oven).
  5. The cakes are cooked when a skewer inserted into the centre comes out clean.
  6. Leaves the cakes to cool on a wire rack. Once cool, sandwich the two cakes together with your choice of filling.

Tips

  • Avoid opening the oven whilst the cake is baking, or it might sink.
  • If you want to use 8 inch sandwich tins, increase all the ingredients by one third – so 8 oz of margarine, flour and sugar, 4 eggs and a little extra baking powder.
  • Tasty fillings include buttercream (vanilla, chocolate or lemon), jam (any flavour), whipped cream and chocolate spread.
  • To make this cake into a lemon sponge cake, add the rind of 1 or 2 lemons to the cake mixture, along with a little juice, and bake as above. The lemon sponge cake tastes delicious with a lemon butter cream, made by combining icing sugar, butter/margarine, a little lemon juice and some lemon rind.

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