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Victoria sponge recipe
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This classic Victoria sponge recipe, a light sponge filled with softly whipped cream and jam and dredged with caster sugar, is a classic teatime treat
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Serves: 8
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Prep time: 10 mins
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Cooking time: 20 -25 mins
plus cooling -
Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
The unfilled Victoria sponge cakes can be packed in freezer bags and frozen for up to 3 months. Allow to defrost before filling.
For the cake:
- 125g (4oz) self-raising flour
- 125g (4oz) butter, softened
- 125g (4oz) caster sugar
- 2 medium eggs
- 2tbsp milk
For the filling:
- 4-6 tbsp raspberry jam
- 142ml carton double cream
- Caster sugar, for dredging
- 2 x 18cm (7in) sandwich tins, buttered, base-lined and floured
Method
- Tip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces.
- Bake the cakes in the centre of a preheated oven - 180°C (350°F, gas mark 4) for 20-25 mins, or until the cakes have risen and are golden, and spring back when lightly pressed in the centre.
- Remove the cakes from the oven and leave them to cool in the tins for 5-10 mins, then turn them out on to a wire rack and leave them to cool completely.
- Spread the jam over the base of one of the cakes. Lightly whip the double cream and spread it over the base of the other cake. Sandwich the two cakes together. Dredge with caster sugar before serving.
Nutritional information per portion
- Calories 370(kcal)
- Fat 24.0g
- Saturates 15.0g
- Sugars 24.0g
- Salt 0.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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