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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

    Average Rating:

     4 Total Reviews

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    • 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!!

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    • 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.

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    • on February 17, 2004

      Gas Mark 4 is 180 centigrade, 350 farenheight

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    • on February 07, 2004

      I Love traditional British food, and this Victoria sponge recipe is soooo yummmy, yet simple!

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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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