Victoria sponge cake

Victoria sponge cake

4.1 98 ratings

Prep. 15 min

Total 1 h 20 min

10 portions

Ingredients

Sponge

unsalted butter cut into pieces, plus extra to grease
170 g
caster sugar
170 g
eggs
3
self-raising flour
170 g
baking powder
1 tsp
bicarbonate of soda
1 tsp
natural vanilla extract (optional)
1 tsp

Filling

jam (strawberry or raspberry - see Tip)
100 g
pouring (whipping) cream (see Tips)
200 g
fresh raspberries
125 g
icing sugar to dust
1 tbsp

Nutrition per 1 portion

Calories 374.2 kcal / 1565.5 kJ

Protein 4.1 g

Fat 22.7 g

Carbohydrates 39.2 g

Fibre 1.4 g

Saturated Fat 13.8 g

Sodium 396.3 mg

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Also featured in

Then, Now, Always - 50th Anniversary cookbook 50 Recipes
Australia and New Zealand

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