Victoria Sponge Cake
Community· not yet ratedThe quintessential British sponge sandwiched with jam and cream, dusted with sugar.
✓ Weight Loss Friendly (<450 kcal)✓ Vegetarian⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ Contains Gluten⚠ High Carbs (Not Keto)⚠ Contains Dairy/Eggs (Non-Vegan)
Ingredients
Added Sweeteners1
Caster Sugar200 gmissing
Baking & Cooking1
Self Raising Flour200 gmissing
Dairy3
Butter200 gmissing
Egg4 piecemissing
Double Cream200 mlmissing
Fruits1
Raspberry Jam6 tablespoonmissing
Spices & Herbs1
Vanilla Extract1 teaspoonmissing
Nutrition (per serving)
≈ Estimated420Calories
6gProtein
52gCarbs
22gFat
Instructions
1
Heat the oven to 180C and line two 20cm sandwich tins.
2
Beat the softened butter and sugar until pale and fluffy.
3
Beat in the eggs one at a time with the vanilla, adding a spoonful of flour if it curdles.
4
Gently fold in the remaining flour, then divide between the tins and level.
5
Bake for 20-25 minutes until risen and springy. Cool in the tins for 5 minutes, then turn out onto a rack.
6
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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