Wholemeal Victoria Sandwich Sponge


6 oz (175g) soft margarine
6 oz (175g) caster sugar
3 eggs (size 3), separated
2 tblsp cold water
6 oz (175g) wholemeal S. R. flour
red jam
icing sugar to decorate


1. Cream margarine and sugar, beat in egg yolks and water.
2. Whisk egg whites to a light foam in a separate bowl.
3. Gently fold in flour, then egg whites into creamed mixture.
4. Put mixture into 2 greased and lined 7″ tins and bake in a pre-heated oven 180°C/350°F/Gas 4 for 20-25 minutes.
5. Cool, sandwich with jam and dust with icing sugar.

B. Murray, Cross, Lewis