Traditional Victoria Sponge recipe
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Ingredients
- 1 ⅓ cups self-rising flour ¾ cup white sugar ¾ cup margarine ½ teaspoon vanilla extract 3 eggs ¾ cup confectioners' sugar ¼ cup butter ½ teaspoon vanilla extract ½ cup raspberry jam
Nutrition Info
- 635.6 caloriescarbohydrate: 80 gcholesterol: 113.3 mgfat: 32.9 gfiber: 1 gprotein: 6.3 gsaturatedFat: 9.6 gservingSize: -sodium: 713.8 mgsugar: 53.8 gtransFat: : -unsaturatedFat: : -
Directions Traditional Victoria Sponge
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
Sift self-rising flour into a bowl, add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans, smooth the tops with the back of a spoon.
Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
Sift confectioners' sugar into a bowl, add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.