Victoria sponge sandwiches

8:30 am on 6 June 2016

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.

From Queen's Birthday

Find a Recipe

or browse by title