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    You are in: Home / Recipes / Traditional British Victorian Sandwich Sponge Cake Recipe
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    Traditional British Victorian Sandwich Sponge Cake
    Traditional British Victorian Sandwich Sponge Cake. Photo by Heather Sullivan

    Photo by Heather Sullivan

    3 Photos of Traditional British Victorian Sandwich Sponge Cake

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    Rate it! | Read 4 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    Pikabree's Note:

    Make a Victorian Sandwich Sponge cake, the original British way (very few ingredients needed).

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    Ingredients:

    Serves: 6

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to gas mark 4, 180°C, 350°F then mix the sugar and margarine together until creamy.
    2. 2
      Beat the eggs then add one at a time, stirring until it is runny.
    3. 3
      At this point you could add flavour if you wanted.
    4. 4
      Sieve the flour into the bowl, then mix altogether until all the flour is gone.
    5. 5
      Grease the tins with margarine and then divide equally between two tins, and bake for 25 minutes.
    6. 6
      Take them out and put on a cooling tray for 10 minutes.
    7. 7
      Cut out both sides, and put them together like a sandwich.
    8. 8
      Oh, and be sure to add jam or something delicious between the two cake halves.
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    Ratings & Reviews:

    • on January 20, 2007

      I just loved it! I was looking for a simple and classic recipe and this one is perfect! My cakes normally go very wrong, but with this recipe I finally could make it right! At last, success! And I could even improvise. Because I didnt have much margarine I added very little milk to the marg+suger mix and got the creamy body. Now I can say I know how to make a good cake. Thank you!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on January 27, 2005

      I substituted softened, unsalted butter for the margarine which turned out lovely. I also added in a little bit of vanilla extract after the beating the eggs step and used seedless raspberry jam to sandwich the cakes together. I baked them in 20cm(8inch) round cake pans that were greased and lined with a circle of parchment paper. They were so thin that they only needed 15 minutes in my fan oven. The key to this cake is to not overcook it - I've overcooked victoria sponge cakes far too many times! You can use a combinaton of jam and whipped cream or jam and buttercream icing as a filling too.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on February 17, 2004

      Gas Mark 4 is 180 centigrade, 350 farenheight

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Next Recipe

    Victorian Hot Milk Sponge Cake. Recipe by gailanng

    Victorian Hot Milk Sponge Cake

    By gailanng
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    Nutritional Facts for Traditional British Victorian Sandwich Sponge Cake

    Serving Size: 1 (100 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 401.7
     
    Calories from Fat 205
    51%
    Total Fat 22.8 g
    35%
    Saturated Fat 4.3 g
    21%
    Cholesterol 105.7 mg
    35%
    Sodium 588.2 mg
    24%
    Total Carbohydrate 43.9 g
    14%
    Dietary Fiber 0.6 g
    2%
    Sugars 25.2 g
    100%
    Protein 5.8 g
    11%
    Detailed Nutrition Values About Nutrition Info

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