Victoria Sponge Sandwich
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.
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
Method
Prep:30min ›
Cook:20min ›
Ready in:50min
- 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.
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Reviews & ratings
Average global rating:
(3)
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