4 Reviews of Traditional British Victorian Sandwich Sponge Cake

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.

From: Crechemom

On Feb 17, 2004

Gas Mark 4 is 180 centigrade, 350 farenheight

From: Trek LaTavia

On Feb 7, 2004

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

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!!