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Nutrition Facts
Serving Size 1 (100g) Recipe makes 6 servings
Calories 401
Calories from Fat 205		(51%)
Amount Per Serving		%DV
	Total Fat 22.9g	35%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 10.7g
	Polyunsaturated Fat 6.5g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 588mg		24%
Potassium 75mg		2%
Total Carbohydrate 44.0g		14%
	Dietary Fiber 0.7g	2%
	Sugars 25.2g
Protein 5.8g		11%
detailed view... how is this calculated?

Traditional British Victorian Sandwich Sponge Cake

Recipe #75917 | 25 min | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Pikabree
Nov 7, 2003

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

SERVES 6 , 1 cake (change servings and units)

Ingredients

Directions

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

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #433899

On Jan 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!!

1 person found this review helpful

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From: Trek LaTavia

On Feb 7, 2004

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

1 person found this review helpful

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From: Heather Sullivan

On Jan 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.

5 people found this review helpful

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From: Crechemom

On Feb 17, 2004

Gas Mark 4 is 180 centigrade, 350 farenheight

4 people found this review helpful

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