There’s a simple rule of thumb when making Victoria sandwich (sponge) cakes and that is for every egg you use, you need 2oz each of flour, sugar and butter.
As a general guideline, I usually make a four egg mixture (which uses 8oz each of flour, sugar and butter) for a nice deep sponge in two 7” diameter sandwich tins.
To make a cake the size pictured I used :
4 large eggs
8oz caster sugar (superfine I think in the States)
8oz self raising flour (cake flour)
1tsp vanilla extract
To fill the cake :
Small pot of double cream (heavy cream)
3 or 4 tsp raspberry jam
Beat the butter and sugar together until light and fluffy and then beat in the egg, gradually and then add the vanilla extract. Add the flour and mix in until everything is combined.
Grease and line two 7” sandwich tins and divide the filling between them.
Cook in a pre-heated oven at 170oC (325oF/Gas 3) for approximately 30 minutes.
Keep a close eye on them and test after 30 minutes with a skewer. If it comes out clean then the cakes are done.
If not give them a little longer but watch them closely.
Leave to cool in the tins for a few minutes and then turn out onto a wire rack to cool completely.
Soften the jam a little in the microwave (it only needs seconds) before spreading over one of the sponges and then cover with the thickly whipped cream. Turn the other sponge onto the top of the filling to sandwich, and dredge the top with icing sugar (confectioner’s/powdered sugar).
To make it extra special I often add whole raspberries to the filling too.
(You could use strawberry jam and use sliced or halved strawberries in the middle)
For cricket teas I often make a five egg sponge (10oz each butter, sugar and flour) in one of these (10" x 6") oblong tins. When cold cut the sponge in half and then split the halves through the middle. Cut each of the four pieces into smaller squares (I think I used to get something like 30 from this tin) and spread with whipped cream and some fresh fruit – sliced strawberries or whole raspberries go down very well!