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Victoria Sandwich - Classic English Sponge Cake for Tea Time

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.84
Energy (kCal)214.5
Carbohydrates (g)1.08
Total fats (g)14.265
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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! | 2. Set oven Gas 4 160C (fan oven), 180C or 360F: grease and base line the bottom of 2 x 8” sandwich tins - cake tins. | 3. Cream margarine or butter together with the sugar, until light and fluffy. | 4. Beat the eggs, and then add them to the mixture, gradually and beating well after each addition. | 5. Sieve the flour and fold into the mixture with a metal spoon. | 6. Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven. | 7. Remove and allow to cool for 1-2 minutes. | 8. 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. | 9. A light dusting of caster sugar or icing sugar on the top will finish it. | 10. Place on an attractive cake stand or plate, and serve in dainty wedges with freshly brewed tea. | 11. Cook's Notes. | 12. If you use butter remove from the fridge to soften before using. This is not necessary with soft margarine. | 13. If large eggs are used they may weigh 7 ½ ozs/210g. If so make sure you use this weight for the other ingredients. | 14. 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. | 15. Alternative measurements: | 16. 3 eggs. | 17. 6 ounces soft margarine or butter. | 18. 6 ounces caster sugar. | 19. 6 ounces SR flour. | 20. Proceed as above for method. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 214.5 1.08 18.84 14.265
    butter - - - -
    caster sugar - - - -
    self rising flour - - - -
    raspberry jam - - - -
    cream optional whipped - - - -
    caster sugar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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