Victoria Sponge Cake

The Victoria Sponge Cake is named after Queen Victoria, who was known to enjoy a slice of this classic British cake with her afternoon tea.

This is vegetarian recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Victoria Sponge Cake

Cooking Method: Baking Cuisine: British Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 30 min Total Time 1 hr 15 mins

Servings: 8 Calories: 2560

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Butter
• 200 gram Caster sugar
• 4 unit Eggs
• 200 gram Self-raising flour
• 1 teaspoon Vanilla extract
• 150 gram Raspberry jam
• 200 gram Whipped cream
• 25 gram Icing sugar

Instructions

1. Preheat the oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins.
2. In a large bowl, cream together the butter and caster sugar until pale and fluffy.
3. Beat in the eggs, one at a time, adding a spoonful of flour with each egg.
4. Fold in the remaining flour and vanilla extract until well combined.
5. Divide the mixture equally between the prepared cake tins and smooth the tops.
6. Bake in the preheated oven for 20-25 minutes or until golden brown and springy to the touch.
7. Remove from the oven and leave to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, spread raspberry jam onto one cake layer and whipped cream onto the other.
9. Sandwich the two cake layers together.
10. Dust the top of the cake with icing sugar before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 36g12%

Sugars 22g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.