TRADITIONAL BRITISH VICTORIAN SANDWICH SPONGE CAKE
Make and share this Traditional British Victorian Sandwich Sponge Cake recipe from Food.com.
Provided by Pikabree
Categories Dessert
Time 25m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to gas mark 4, 180°C, 350°F then mix the sugar and margarine together until creamy.
- Beat the eggs then add one at a time, stirring until it is runny.
- At this point you could add flavour if you wanted.
- Sieve the flour into the bowl, then mix altogether until all the flour is gone.
- Grease the tins with margarine and then divide equally between two tins, and bake for 25 minutes.
- Take them out and put on a cooling tray for 10 minutes.
- Cut out both sides, and put them together like a sandwich.
- Oh, and be sure to add jam or something delicious between the two cake halves.
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Shah Masood
[email protected]Overall, this is a good recipe for a classic sponge cake. It's easy to make and the results are delicious.
Abhishek Ranabhat
[email protected]This cake is a bit bland. I think I'll add some more lemon zest or vanilla extract next time.
Kids Kiddos001
[email protected]This cake is too sweet for my taste. I think I'll try a different recipe next time.
Amir Manan
[email protected]I followed the recipe exactly, but my cake didn't turn out as light and fluffy as I expected. I'm not sure what went wrong.
Younig
[email protected]This cake is a bit dense for my taste, but the flavor is still good. I think I'll try a different recipe next time.
Leonardo Leyva
[email protected]I've never made a sponge cake before, but this recipe was easy to follow and the results were amazing. I'll definitely be making this cake again.
noobtopro roblox
[email protected]This cake is perfect for a summer picnic. It's light and refreshing, and the lemon curd filling adds a nice tartness.
Vin Jenkins
[email protected]I'm not a fan of frosting, so I was happy to find this recipe for a sponge cake without frosting. It's still plenty sweet and delicious, even without the extra sugar.
Abdull Khan
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best sponge cake he's ever had.
Hasri Hasri
[email protected]This cake is a bit time-consuming to make, but it's definitely worth the effort. The end result is a beautiful and delicious cake that's perfect for a special occasion.
Jay Aguero
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of lemon curd. But I'm so glad I did! The lemon curd is not overpowering and it pairs perfectly with the sweet sponge cake.
Lewis Bahati
[email protected]I've made this cake several times now and it always turns out perfectly. It's my go-to recipe for a classic sponge cake.
Arabella towers
[email protected]This cake is a great way to use up leftover egg whites. It's also a fun and easy recipe to make with kids.
Tameko
[email protected]I love the simplicity of this cake. It's not overly sweet or complicated, which makes it perfect for any occasion.
Hamanto Chiran
[email protected]This cake is a classic for a reason. It's simple to make, yet always a crowd-pleaser. The sponge cake is light and fluffy, and the lemon curd filling is the perfect balance of tart and sweet.
Randy Brink
[email protected]I'm not much of a baker, but this recipe was easy to follow and the results were stunning. The cake turned out beautifully and the lemon curd was delicious.
Pablo Salas Vazquez
[email protected]This cake was a hit at my afternoon tea party! The delicate flavor of the sponge cake paired perfectly with the tangy lemon curd. My guests couldn't stop raving about it.
Adeel Jatt
[email protected]I've always been a fan of sponge cakes, but this Victorian sandwich sponge cake takes it to a whole new level. The cake is incredibly light and airy, and the lemon curd filling is perfectly tart and sweet.
Shankar Shah
[email protected]This cake was an absolute delight! The texture was perfect, with a light and fluffy crumb that melted in my mouth. The sponge was moist and flavorful, with a subtle sweetness that was nicely balanced by the tangy lemon curd.