Sandwich Sponge Cake

    Sandwich Sponge Cake


    20 people made this

    This is a lovely little recipe for a Victoria sponge style cake sandwich. There are two cakes (that are more butter cake than traditional sponge) that are joined with jam and cream in the centre. Decorate with fresh berries.

    Serves: 8 

    • Cake
    • 225g unsalted butter
    • 1 cup (220g) caster sugar
    • 1 teaspoon vanilla essence
    • 4 large eggs
    • 200g self raising flower
    • 25g cornflour (optional - if not used replace with 25g self-raising flour)
    • 1 teaspoon baking powder
    • 3-1/4 cup (65ml) milk
    • To Assemble
    • 2-4 tablespoons any flavoured jam
    • 125ml thickened cream
    • 1-2 tablespoons caster sugar

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Cake: Preheat oven to 180 degrees C. If the cake tins are loose bottomed you don't need to line them, otherwise do.
    2. Add the butter, sugar vanilla and eggs one at a time to a bowl, adding a spoonful of flour between each.
    3. Fold in the rest of the flour, the cornflour and baking powder. Then add the milk.
    4. Pour and scrape the batter into the tins and bake for about 25 minutes until the cakes are beginning to come away at the edges and are springy to the touch on top and a cake tester comes out clean.
    5. Leave the cakes in their tins to cool on a cake rack for 10 minutes before turning out to cool completely.
    6. To Assemble: When you are ready to eat the cake put one layer on a plate right-way up and spread with jam.
    7. Whip the cream until it is thickened but still soft and spread over the jam. Sit the other cake on top and sprinkle over a tablespoon or so of caster sugar.

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