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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% | |
Traditional British Victorian Sandwich Sponge Cake
SERVES 6 , 1 cake
Ingredients
- 150 g self-raising flour
- 3 eggs
- 150 g margarine
- 150 g caster sugar
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.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Cuisine > European > Western > English
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
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!!
From: Trek LaTavia
On Feb 7, 2004
I Love traditional British food, and this Victoria sponge recipe is soooo yummmy, yet simple!
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.
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