Victoria sponge sandwiches
Authentic Victorian recipe by food historian Dr. Annie Gray.
Makes 10 to 20 servings depending on how big you cut the fingers.
- 6 eggs
- 12oz caster sugar
- 8oz plain flour
- 2 tbspns ground almond
- Orange flower water
Preheat the oven to 160 degrees Celsius fan / 180 degrees conventional.
Grease a tin using butter and sugar.
Whisk the eggs in a copper bowl for around five minutes until they form a stiff foam. If you don’t have a copper bowl, squeeze in a few drops of lemon juice to help the mixture rise.
You can add a little baking powder later on if you don’t have a copper bowl.
Mix in the caster sugar with your hands, then the milk. Then add the ground almonds. Finally add a couple of table spoons of orange flower water.
Place the sponge mix in the oven for about thirty minutes.
Take the sponge out of the oven and use a skewer to test if it’s done – if it comes out dry then it's ready.
Slice through the cake to make two then cut in to finger lengths and put jam in the middle as you would a sandwich.