Classic Victoria Sponge Sandwich cake

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Nutrition Facts

Amount Per Serving

Calories 532 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 20g125%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 167mg56%

Sodium 41mg2%

Potassium 117mg3%

Carbohydrates 52g17%

Fiber 2g8%

Sugar 30g33%

Protein 7g14%

Vitamin A 1152IU23%

Vitamin C 5mg6%

Calcium 43mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Classic Victoria Sponge Sandwich cake

Enjoy this classic tea-time treat

Prep Time15

Cook Time25

Total Time40

Course: Snack, Tea-time

Cuisine: British

Servings:

Calories: 532kcal

Equipment

2 loose bottomed 20cm/8 inch sandwich tins
Bowl

Ingredients

For the sponge:

225 g unsalted butter softened
225 g caster sugar
1 tbsp vanilla extract
4 eggs
225 g self-raising flour

For the filling:

150 g raspberries
175 ml double cream light whipped
Icing sugar for dusting

Method

Lightly grease 2 loose bottomed 20cm/8 inch sandwich tins and line the bases with a double layer of non-stick baking parchment.
Pre-heat the oven to 180ºC (Fan 160ºC, Gas Mark 4).
Place the softened butter, sugar and vanilla extract in a bowl and cream until white and fluffy.
Crack the eggs into a small bowl and whisk. Gradually mix the eggs into the creamed mixture.
Sift half the flour, gently fold into the mixture with a metal spoon and repeat until all the flour is completely incorporated.
Divide the mixture evenly between the lined sandwich tins and level the surface with the back of a wet spoon or plastic spatula.
Bake for about 20-25 minutes, or until well risen and golden. The tops of the cakes should spring back when ready.
Remove from the tins and allow to cool.
Fill with lightly whipped cream and raspberries. Dust the top with icing sugar before enjoying!

Notes

NOTE: Try a twist on this classic Victoria sponge sandwich recipe. Use different jams or curds to sandwich the sponges and then decorate the top with fruit and icing sugar.

Nutrition