Victoria Sandwich or Fairy Cakes

Victoria Sandwich:  This recipe is great – you can use this mixture to make a regular two tier cake / a flat swiss-roll tray or divide it up into cupcakes which are always popular with children. You can also spoon this mixture over fruit – for example, peeled cooking apple or rhubarb, chopped and sugared in the base of a tin – spoon over the mix and bake.

Made with fresh eggs from Mabel and Gladys




Victoria Sandwich or Fairy Cakes

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 12-15
  • Difficulty: easy


  • 8 oz Self Raising Flour (or use Plain / Cream Flour with added Baking Powder)
  • 6 oz Caster Sugar
  • 6 oz Stork Margarine
  • 4 eggs – preferably organic or straight from your own chickens!!
  • Pinch of salt
  • May need some milk
  • Some marg and flour to grease your baking tins: 2 x 9″ sandwich tins or paper cases for buns.
  • If you wanted to have a flavour, you can add the zest of lemon or orange and some juice – but don’t make your mix to runny.


  1. 1. Always begin by turning on your oven – 180 degrees C and fix the metal shelving now before they heat up and become too hot to handle.  Also prepare your baking tins or paper cases. Take the foil cover off the margarine or use some greaseproof paper – rub over the margarine so you have a small amount of fat on the paper.  Wipe this greased paper all over the tins rubbing into every corner!! When greased, take a teaspoon of flour and sprinkle over the tin – gently pat the side of the tin, turning the tin back and forth while the flour spreads around the tin until it is evenly and fully covered.  Remove any excess flour by tipping out.

  2. First thing, turn on your oven and prepare your tins!

    Prepare your tins well and you won’t have any trouble getting your cake out later.

  3. 2. You will need to use a food mixer – any size.  Place your caster sugar and margarine in a medium size clean bowl. Beat with your mixer until the colour of the mix is a lighter colour and the sugar is really well blended together.

  4. 3. Crack one egg into a cup or small bowl – just to ensure it is good.  Pour into the beaten mix and beat well. I always add on tablespoon of flour in with the egg as this will stop the mix scrambling – if it curdles, it will look just like scrambled egg.  If this happens, add another spoonful of flour and continue to beat.Continue to add the eggs one at a time with a spoonful of flour.

  5. 4. When all the eggs have been added, put away your electric food mixer and continue with the mix in your bowl.

  6. Add a spoonful of flour each time

    After you add all the eggs – no more beating, use a spoon

  7. 5. The last ingredient you have prepared is the flour, with a pinch of salt (and baking powder if you are using Plain Flour). It is best to sieve the flour as you add it – to take out any lumps and also to add air which will make your cake lighter.

  8. Fold in the flour - do not beat

    FOLD in the flour

  9. Sieve in half the flour and STIR using a metal spoon – mix in gently.  Add the rest of the flour and stir again until the flour is fully absorbed in the mix. Your mixture should be stiff enough – take a spoonful and hold it over the bowl – if it drops off easily, it is loose enough – if not, add a tablespoon of milk and stir in.



  12. 6. Divide your mix between the two baking tins.  Alternatively, use a flat swiss-roll tin or a large baking tin; or divide between your paper cups for buns.

  13. 7. Place the tin/s in the oven on the higher level for approx 25 mins. 

  14. Does the sponge come away from the side of the tin?

  15. 8. Run a butter knife – not the sharp edge – around the edge of the sponge to ensure that it comes away from the tin. Have a wire rack / tray ready and turn out both cakes, upside-down, onto the rack.  Leave for a minute or two as the hot steam will rise and loosen the cake from the tin.  Fingers crossed – you should be able to lift the tin off. If you run into problems taking out the cake from the tin – next time use some greaseproof paper on the base of your tin.  It can be messy and difficult getting the paper off but it might work for you. Leave the cake until cool.

    • If you have a plain cake – I recommend covering one part with a good raspberry jam and put the other half on top.  Sieve some icing sugar over the top. You could use a spoonful of whipped cream?
    • A Butter Icing (butter and icing sugar whipped) instead of jam is delicious.
    • You can cover the top layer with royal icing (whipped with the juice of an orange / lemon if you have a flavoured mix): pour over the top of the cake so it can be spread all over and drip down the sides!
    • And then of course, you could use melted chocolate / icing – perfect!
  16. If you made cupcakes – you can decorate in many ways using Butter icing or royal icing, plus smarties, jelly babies or other decorations.

  17. FAIRY CAKES:  You could also cut across the top of your cupcake – divide the top in two:  Put of teaspoon of jam on top of the base; put a spoon of whipped cream on top of the jam – and then place the two cut pieces on top of that – like butterfly wings.  A special!!

  18. Put the kettle on – make a delicious pot of tea or coffee!  Enjoy.

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