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Victoria Sponge Sandwich

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Picture by: greensalad

Recipe by: Forgemaster

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.

Ready in 50 mins

Saved by 64 cook(s)

Ingredients

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

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Preparation method

Prep: 30 mins | Cook: 20 mins

Cream together sugar and butter, then add remaining cake ingredients, blending into a smooth mixture.

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.

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.

Tip

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

Provided by:Allrecipes

Last updated: 17 Oct 2011