Victoria Sandwich - Classic English Sponge Cake for Tea Time

Recipe by French Tart
READY IN: 40mins




  • The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; Recipezaar will not allow me to post that as a measurement. Therefore, weigh the eggs first - if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour. If the eggs weigh 6 ounces, all the other ingredients will be 6 ounces - easy!
  • Set oven Gas 4 160C (fan oven), 180C or 360F: grease and base line the bottom of 2 x 8” sandwich tins - cake tins.
  • Cream margarine or butter together with the sugar, until light and fluffy.
  • Beat the eggs, and then add them to the mixture, gradually and beating well after each addition.
  • Sieve the flour and fold into the mixture with a metal spoon.
  • Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven.
  • Remove and allow to cool for 1-2 minutes.
  • Remove from the tins and fill with raspberry jam (and cream if using) when cold, to avoid the cream melting or the jam seeping into the sponge.
  • A light dusting of caster sugar or icing sugar on the top will finish it.
  • Place on an attractive cake stand or plate, and serve in dainty wedges with freshly brewed tea.
  • Cook's Notes.
  • If you use butter remove from the fridge to soften before using. This is not necessary with soft margarine.
  • If large eggs are used they may weigh 7 ½ ozs/210g. If so make sure you use this weight for the other ingredients.
  • A smaller sandwich cake can be made with 2 medium eggs. Weight about 4 oz/55g. If so, use 2 x 7” sandwich tins and the cakes and the cakes will need less time in the oven – probably 20mins.
  • Alternative measurements:
  • 3 eggs.
  • 6 ounces soft margarine or butter.
  • 6 ounces caster sugar.
  • 6 ounces SR flour.
  • Proceed as above for method.