Victoria Sponge Cake
A classic British dessert featuring light sponge layers filled with sweet jam and whipped cream, perfect for tea time.
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Servings: 8 servings
Calories: 350kcal
Ingredients
- 200 g unsalted butter softened
- 200 g caster sugar
- 4 large eggs
- 200 g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 100 g raspberry jam
- 200 ml double cream
- Icing sugar for dusting
Instructions
- Preheat the oven to 180°C (350°F) and grease two 20cm round cake tins.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Sift in the self-raising flour and baking powder, and fold gently.
- Divide the batter evenly between the two prepared tins.
- Bake for 25 minutes or until a skewer comes out clean.
- Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack.
- Spread jam on one layer and top with whipped cream.
- Place the second layer on top and dust with icing sugar before serving.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 2g | Fat: 25g | Fiber: 1g