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Victoria Sponge with Strawberry Jam

Victoria Sponge with Strawberry Jam

A classic vegetarian sponge cake filled with strawberry jam and whipped cream, then dusted with icing sugar.

Baking Vegetarian Dessert British Cake

Estimated Nutrition

Calories

561.5

kcal / serving

4492.2 kcal total

Carbs

45.1g

per serving

361 g total

Fat

39.5g

per serving

315.6 g total

Protein

6.6g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Caster Sugar

225

Self-Rising Flour

Sifted

tbsp

Icing Sugar

For dusting

CondimentsSauces

tbsp

Strawberry Jam

Good-quality

Dairy

Butter

Melted knob for greasing tins

225

Butter

Softened

piece

Egg

Free-range

300

Double Cream

Lightly whipped

Method

Brush two 15cm-17.5cm cake tins with melted butter and line the bottoms with greaseproof paper.

Cream the butter and sugar in a large bowl until pale and fluffy.

Beat in the eggs individually, adding a little flour if the mixture starts to curdle.

Fold in the flour using a metal spoon without over-mixing.

Preheat the oven to 180°C.

Dust the top with icing sugar and serve.

Divide the batter between the tins and level the tops with a spatula.

Bake for 20 minutes until golden and the sponges spring back when touched.

Cool in the tins for 10 minutes then transfer to a wire rack to cool completely.

Spread one sponge with jam and whipped cream then top with the second sponge.

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