Victoria Sandwich

This very easy to make sponge is moist and tasty and can form the basis of many decorated cakes. It has a firm texture which makes it ideal for cutting to make novelty shapes.

For two 8″ round or two 7″ square tins you will need:


6 oz (170 grams) Margarine (softened)
6 oz (170 grams) Caster Sugar
6 oz (170 grams) Self Raising Flour (sifted)
3 Eggs (beaten)
Teaspoon of Vanilla Extract

2 x prepared round cake tins

Set oven to 180 deg C, 350 deg F or Gas Mark 4


Beat the margarine and sugar with a wooden spoon (or electric mixer) until the mixture is soft, creamy and light in colour. (It is important to mix well at this stage to give a light texture).

Add the beaten eggs and vanilla extract and mix well.

Finanly add the sifted flour and fold into the mixture with a metal spoon. (I do not use my electric mixer at this stage). Using the spoon, stir round the outside of the mixture and then draw the spoon through the middle, lifting and incorporating air as you do so. Do not over mix at this stage as the sponge will be heavy and leathery.

Spoon the mixture into the prepared tins and smooth the surface.

Bake in the oven for approx 20 – 25 minutes or until the sponge has started to shrink from the edges of the tin and springs back when the top is gently pressed.

Take out of oven and leave in tins for 5 minutes before turning out onto cooling racks and leaving until cold.

Store in a sealed container until required.

I find that leaving the sponge one day before decorating prevents the surface lifting as you cover it with jam/butter icing etc.

The above is for a plain sponge but flavoured sponges are very easy:

For a coffee cake – Disolve two teaspoons of instant coffee in two teaspoons of hot water and add with the eggs.

For a chocolate cake – Substitute 1 oz (28 grams) of flour for cocoa powder (sifted) and half teaspoon of baking powder.

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