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Victoria Sponge Sandwich / Cake
A sponge-type cake, made in two tins, then sandwiched together with a filling such as butter cream icing, jam or cream. It's named after Queen Victoria. It's not strictly a sponge, as the egg whites are whipped first, as in a Genoa Sponge, but it's easy to make, and very good none-the-less. The ingredients are easy to remember, as you use equal quantities of Butter, Sugar and Flour.
8 oz/240gr Butter, at room temperature -plus a little for greasing the tins
8 oz/240gr Caster Sugar
4 large Eggs, lightly beaten
A few drops of Vanilla Essence or the grated rind of 1 lemon or 1 orange
8 oz/240gr Self-Raising Flour, sieved to make the cake lighter
Jam of your choosing and ¼ pint/150ml whipped double (or whipping) cream
A little icing sugar – to dust (optional)
Equipment needed: 2 x 7 ins/18cm sandwich cake tins, plus circles of silicon or greaseproof paper to fit the bottoms.
1. Lightly grease the baking tins, then cover the bases with the greaseproof circles - lightly butter these again.
2. Beat the butter with a wooden spoon, in a bowl large enough to easily hold all the ingredients.
3. Add the sugar and beat until light and fluffy.
4. Beat in the eggs, a little at a time, then mix in your chosen flavouring.
5. Beat in the sifted flour.
6. Divide the mixture between the two tins, leveling off their surfaces.
7. Heat the oven to 360F/160C/Gas 5.
8. Bake the sponges, side by side for 20 minutes - or until a sharp knife comes out of the centre clean.
9. Cool a little, then turn them out - onto a wire rack if possible - and leave to cool.
10. Layer the two cakes with the jam followed by the cream - to make a sandwich.
11. Dust with icing sugar - if using.