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Victoria sponge
A classic simple cake with a jam filling.
What you need
- 225 g butter, softened, plus extra for greasing
- 225 g caster sugar, plus extra for dredging
- 4 medium eggs, lightly beaten
- 225 g self-raising flour
- 6 tsp-45 ml milk (optional)
- 60 ml strawberry jam
Method
Preheat oven to 180
Beat together the fat and sugar until light and fluffy. Use an electric whisk if you have one.
Add the eggs. Beat lightly. Add a quarter of the egg, plus a spoonful of flour and beat until completely incorporated. Add the remaining egg in the same way.
Add the remaining flour and fold in with a large metal spoon. Add a little milk if necessary to achieve dropping consistency - so a scoop of the mixture will slowly fall off a spoon when held sideways, rather than running off easily, or sticking completely.
Divide the mixture between the two cake tins, smoothing the tops. Put in the oven - preferably on the same shelf - and bake for 20 min. The cakes should look well-risen and golden brown, and should have pulled away slightly from the sides of their tins. Push a metal or wooden skewer into the middle of one. It should come out clean, or with only a few dry crumbs attached. If there's sticky-looking cake mix on it, bake for 5 min more, then repeat the test.
Cool for 10 min in the tin. Turn the cakes out on to a wire rack. Put the smoothest-looking cake right side up (this will be the top of the finished cake) and the other upside down, so its domed top flattens slightly. Leave to cool completely.
For a classic victoria sponge, just spread jam over the base sponge, put the second one on top, and dredge with caster sugar.
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Preparation 30 minutes Cook 20 minutes Waiting » 10 minutes Stand 10 minutes Total 1 hour -
Energy 473 kcal/serving Fat 21.1 g/serving Carbohydrates 449.81 g/serving Glycaemic Index 64 Glycaemic Load 36.54 
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Submitted by: Daffs
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1980 | 1646 | 10475 | 8350 |
| Energy (kcal) | 473 | 393 | 2500 | 2000 |
| Protein (g) | 5.96 | 4.96 | ||
| Carbohydrate (g) | 56.2 | 46.8 | 345 | 275 |
| Fat (g) | 25.4 | 21.1 | 95 | 70 |
| Fat (saturated) (g) | 15.0 | 12.5 | ||
| Fibre (g) | 0.87 | 0.72 | ||
| Sodium (mg) | 622 | 518 | ||
| Salt (equivalent) (g) | 1.56 | 1.30 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 256 | 213 | 800 |
| Vitamin B-12 (µg) | 0.27 | 0.22 | 1 |
| Vitamin B-6 (mg) | 0.05 | 0.04 | 2 |
| Vitamin C (mg) | 0.92 | 0.77 | 60 |
| Vitamin D (µg) | 36.3 | 30.1 | 266 |
| Vitamin E (mg) | 0.69 | 0.58 | 10 |
| Zinc (mg) | 0.46 | 0.38 | 15 |
| Calcium (mg) | 120 | 100 | 800 |
| Folate (mcg) | 58.0 | 48.2 | 200 |
| Iron (mg) | 1.74 | 1.45 | 14 |
| Magnesium (mg) | 9.07 | 7.54 | 300 |
| Niacin (mg) | 1.68 | 1.39 | 18 |
| Pantothenic acid (mg) | 0.45 | 0.37 | 6 |
| Riboflavin (mg) | 0.25 | 0.21 | 1.6 |
| Phosphorous (mg) | 218 | 182 | 800 |
| Thiamin (mg) | 0.21 | 0.17 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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