Classic Victoria Sponge Sandwich
Classic Victoria Sponge Sandwich is a traditional British recipe for a classic Victorian plain sponge cake sandwiched with jam (jelly) and dusted with icing sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Classic Victoria Sponge Sandwich.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
8–10
Rating: 
Tags : Baking RecipesCake RecipesBritish Recipes
This is the classic, traditional, recipe for the original plain Victoria Sponge cake.
Ingredients:
3 eggs, separated
butter, equivalent to the weight of the eggs
caster sugar, equivalent to the weight of the eggs
flour, equivalent to the weight of the eggs, sifted
1 1/2 tsp baking powder
good jam (strawberry, raspberry, plum) for the filling
icing sugar, to dust
Method:
Ad the butter to a bowl and cream until it has the consistency of whipped cream. Add the sugar and beat in until white. Now add the eggs, one at a time, along with a good tablespoon of the sifted flour, beating thoroughly after each addition. Combine the baking powder with the remaining flour then quickly stir into the cake batter.
Divide the resultant batter between two 18cm sandwich tins that have been well buttered and floured. Immediately transfer to an oven pre-heated to 170°C and bake for about 25 minutes, or until well risen, golden and cooked through (a skewer inserted into the centre of the cake will emerge cleanly).
Allow to cool in the tin for 10 minutes then turn onto a wire rack to cool completely. When cold, slice the top of one of the cakes with a sharp bread knife, spread good jam over the top then sandwich the cakes together, dust with icing sugar and serve.
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