Victoria Sponge Cake
A recipe from United Kingdom.
🇬🇧 United KingdombritishClassicspongejamcreamteaTimevictoria
Nutrition (per serving)
480Calories
6 gProtein
55 gCarbs
26 gFat
35 gSugar
300 mgSalt
Ingredients
- 225g Unsalted butter (very soft)
- 225g Caster sugar
- 4 Large eggs
- 225g Self-raising flour
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 150–200g Strawberry / raspberry jam
- 300ml Double cream (whipped)
Method
- Cream butter + sugar until very pale & fluffy (5–7 min).
- Beat in eggs one at a time + vanilla (add 1 tbsp flour if curdling).
- Fold in sifted flour + baking powder (add milk if batter too thick).
- Divide between two greased & lined 20 cm sandwich tins.
- Bake 180°C / 160°C fan 22–28 min until golden and springy.
- Cool completely → spread one sponge with jam → pipe or spread whipped cream → sandwich → dust top with icing sugar.
Match meals to your macros
Find meals that fit your calorie and protein targets, free.
Try it free in BmarchaiMore from United Kingdom
Slow Cooker Lentil & Vegetable Stew (Vegetarian)
450 kcal · 25 g protein
Tempeh Bacon & Avocado Bowl
520 kcal · 32 g protein
Mexican Chicken Stew with Quinoa & Beans (High-Protein)
620 kcal · 52 g protein
Tottenham Cake
600 kcal · 6 g protein
Bread & Butter Pudding
650 kcal · 12 g protein
One-Pot Golden Turmeric Lentil & Vegetable Soup
500 kcal · 38 g proteinGeneral fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.