Victoria Sponge Sandwich

    50 min

    This recipe is about 150 years old. Although this recipe is sufficient for 4 adults, it will serve 6 to 8 children depending on their ages. It lends itself very well for use as the base for a birthday cake or similar special occasion.

    8 people made this

    Makes: 1 (15cm) sponge cake

    • Sponge cake
    • 100g (4 oz) caster sugar
    • 100g (4 oz) butter or margarine
    • 100g (4 oz) plain flour
    • 2 medium eggs
    • 1 teaspoon grated lemon zest or a few drops of vanilla extract
    • 1 teaspoon baking soda (optional)
    • Filling
    • fruit preserves or whipped cream

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Cream together sugar and butter, then add remaining cake ingredients, blending into a smooth mixture.
    2. Divide mixture between two lightly greased sandwich tins. Bake for 20 minutes in an oven preheated to 190 C / Gas 5. Allow to cool upside-down on a wire rack.
    3. When cooled spread one half with the filling of choice (preserves, whipped cream, or both!). Invert the other half on top and press together lightly.


    Using a disk of baking parchment to line the base of the tins will make the cakes easier to remove when cooked.

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    Reviews in English (3)


    was really easy to make, however it did not raise. smelt and taste soooo good though was very flat  -  22 Oct 2012


    I switched flour and used self raising instead. Creates a great tasting spongey cake.  -  23 Jun 2014


    This cake is an epic fail did not rise or taste good. Would not recommend.  -  12 Sep 2013

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