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Victoria Layer Cake Recipe
|Self rising flour||125 Gram (1 Cup)|
|Sweet butter||125 Gram (1/2 Cup)|
|Vanilla extract||1⁄2 Teaspoon|
|Raspberry jam||3 Tablespoon|
|Confectioners sugar||1 Tablespoon|
Calories 467 Calories from Fat 245
% Daily Value*
Total Fat 28 g42.8%
Saturated Fat 16.8 g84.1%
Trans Fat 0 g
Cholesterol 172.9 mg
Sodium 552.1 mg23%
Total Carbohydrates 49 g16.5%
Dietary Fiber 0 g
Sugars 25.8 g
Protein 5 g11%
Vitamin A 18.1% Vitamin C
Calcium 8.4% Iron 8.4%
*Based on a 2000 Calorie diet
Grease and dust with flour two 7-inch (18-cm) layer cake pans.
Sift the flour and a pinch of salt into a bowl.
Cut the butter into pieces and put into a warm mixing bowl.
Cream the butter until softened, add the sugar and continue to beat until light and fluffy.
Add the eggs one at a time with a tablespoon of the flour, beating well after each addition.
Mix in the vanilla extract.
Fold in half the remaining flour, using a large metal spoon to cut it into the batter.
When mixed fold in the other half.
Spread the mixture into the cake pans.
Bake for about 20 minutes or until the cakes are done.
Test by inserting a knife into the center of one cake—if it comes out clean the cake is ready.
Cool the cakes in the pans for a few minutes before turning them onto a wire rack to cool.
When the cakes are cold spread one layer with the jam and put the other on top.
Dust the top of the cake with a little confectioners' sugar.