Traditional British Victorian Sandwich Sponge Cake
Delight in the timeless elegance of a Traditional British Victorian Sandwich Sponge Cake, a quintessential teatime treat that's as light and airy as it is indulgent. This classic recipe features two layers of buttery, golden sponge cakes, perfectly balanced between soft peaks of freshly whipped cream and a generous smear of sweet strawberry jam. With its simple yet luxurious ingredients—like self-raising flour, cream, and caster sugar—this cake achieves a beautifully tender crumb and irresistible flavor. Finished with a delicate dusting of icing sugar, it's a showstopping centerpiece for any gathering or an indulgent everyday pleasure. Quick to prepare and perfectly balanced, it pairs wonderfully with a hot cup of tea, making it an essential addition to your baking repertoire.
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Recipe Information
Ingredients
- 200 g unsalted butter, softened
- 200 g caster sugar
- 4 large eggs
- 200 g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 150 g strawberry jam
- 250 ml double cream
- 10 g icing sugar (for dusting)
Instructions
Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line the bases of two 20cm (8-inch) round cake tins with parchment paper.
In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy. Use an electric hand mixer or stand mixer for best results.
Gradually add the eggs, one at a time, beating well after each addition. If the mixture looks like it is curdling, add a spoonful of the self-raising flour and mix to combine.
Sift the self-raising flour and baking powder into the mixture. Gently fold in using a spatula or large metal spoon until fully incorporated.
Stir in the milk to create a smooth, soft batter that will drop slowly from a spoon. Divide the batter evenly between the prepared cake tins and level the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the sponges are golden brown and spring back when lightly pressed. A skewer inserted into the center should come out clean.
Allow the cakes to cool in their tins for 5 minutes, then carefully turn them out onto a wire rack to cool completely.
Once the sponges are completely cool, whip the double cream until it forms soft peaks.
Spread the strawberry jam evenly onto one sponge, followed by a layer of the whipped cream. Place the second sponge on top to sandwich them together.
Dust the top of the cake lightly with icing sugar. Slice and serve fresh with tea or coffee.
Nutrition Facts
Calories |
4860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.0 g | 394% | |
| Saturated Fat | 187.8 g | 939% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1513 mg | 504% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 481.9 g | 175% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 308.8 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 376 mg | 29% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 760 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
