Victoria Sponge Cake

Name: Victoria Sponge Cake
Prep time: 50 min
Total time: 50 min
Yield: 8 servings
Ingredients: 200 g Butter; 200 g Caster Sugar; 4 piece Egg; 200 g Self Raising Flour; 1 teaspoon Vanilla Extract; 6 tablespoon Raspberry Jam; 200 ml Double Cream

by Rafaela Santos

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The quintessential British sponge sandwiched with jam and cream, dusted with sugar.

Time:50 mins

Serves:

8 servings

Level:medium

(0 reviews)

✓ Weight Loss Friendly (<450 kcal)✓ Vegetarian⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ Contains Gluten⚠ High Carbs (Not Keto)⚠ Contains Dairy/Eggs (Non-Vegan)

Ingredients

Caster Sugar200 gmissing

Self Raising Flour200 gmissing

Butter200 gmissing

Egg4 piecemissing

Double Cream200 mlmissing

Raspberry Jam6 tablespoonmissing

Vanilla Extract1 teaspoonmissing

Nutrition under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

Heat the oven to 180C and line two 20cm sandwich tins.

Beat the softened butter and sugar until pale and fluffy.

Beat in the eggs one at a time with the vanilla, adding a spoonful of flour if it curdles.

Gently fold in the remaining flour, then divide between the tins and level.

Bake for 20-25 minutes until risen and springy. Cool in the tins for 5 minutes, then turn out onto a rack.

Whip the cream to soft peaks. Spread jam over one sponge, top with the cream, then sandwich with the second sponge and dust with caster sugar.

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