Victoria Sponge
A classic British tea cake, sandwiching two light sponge layers together with raspberry jam and billowy whipped cream.
Total time
45 min
Prep
20 min
Cook
25 min
Difficulty
easy
Cuisine
British
vegetarian
Ingredients
225gbutter, softened
225gcaster sugar
4eggs
225gself-raising flour
1 tspbaking powder
2 tspvanilla extract
3 tbspstrawberry or raspberry jam
1 cupthickened cream, whipped
icing sugarfor dusting
Instructions
1
Beat butter and sugar until very pale and fluffy — at least 5 minutes.
2
Add eggs one at a time, beating well. Fold in flour, baking powder and vanilla.
3
Divide between 2 greased 20cm cake tins. Bake at 180°C for 25 minutes.
4
Cool completely.
5
Spread jam on one layer. Top with whipped cream. Sandwich with the second layer. Dust with icing sugar.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1102
Protein
13.3g
Fat
72.3g
Carbs
102.4g
Fiber
1.7g
Sodium
549mg
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