Victoria Sponge
A British classic, this cake makes for a wonderful afternoon tea accompaniment, and is quick and simple to make, too!
Servings: 10
Calories: 508kcal
Ingredients
Cake
- 4 medium eggs 200g, beaten
- 200 g self-raising flour
- 200 g butter softened
- 200 g caster/granulated white sugar
- 1 tsp baking powder
- 1 tsp vanilla essence
- Icing sugar to dust (optional)
Filling
- 300 g buttercream icing
- Strawberry/raspberry jam
Instructions
- Preheat oven to 190C for fan, 170C for gas/Gas Mark 5.
- Cream the butter and sugar together until well combined.
- Add the eggs, a little at a time, and mix well after each addition.
- Add the vanilla essence, and mix again.
- Finally, fold in the flour and baking powder with a spoon, until it is completely combined.
- Spoon out into two lined sandwich tins of the same size, and bake for 20 minutes, by when a skewer inserted into the centre should come out clean.
- Turn out to cool on a cooling rack, and prepare the buttercream icing, if not using a premade one (see above for a recipe).
- When cool, spread the buttercream icing on top of one of the cakes, and the jam on the bottom of the other. Then stack them on top of each other, and dust with icing sugar.
Notes
For the best cake, try to use the same weight of egg as you do flour, butter and sugar. On average, 4 medium eggs weigh about 200g.
If you are in a hurry, simply mix all the ingredients together in a bowl, it is quicker, but compromises the texture a bit (not as light and fluffy).
Nutrition
Serving: 1 | Calories: 508kcal | Carbohydrates: 68g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 445mg | Fiber: 1g | Sugar: 51g
