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Victoria Sponge Cake Recipe
|Flour||1 1⁄2 Cup (24 tbs)|
|Butter||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Sodium bicarbonate||1⁄2 Teaspoon|
|Vanilla essence||1 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Icing sugar||4 Tablespoon|
|Cream||1⁄2 Cup (8 tbs) (For Filling)|
|Strawberry jam||3 Tablespoon (For Filling)|
Calories 515 Calories from Fat 228
% Daily Value*
Total Fat 26 g39.6%
Saturated Fat 15.8 g78.8%
Trans Fat 0 g
Cholesterol 141.7 mg
Sodium 195.1 mg8.1%
Total Carbohydrates 66 g22%
Dietary Fiber 0.63 g2.5%
Sugars 41.9 g
Protein 6 g11.7%
Vitamin A 16.6% Vitamin C 1.6%
Calcium 10.8% Iron 8.4%
*Based on a 2000 Calorie diet
Beat eggs, sugar and butter till creamy in a large mixing bowl.
Add flour and beat for 5 - 7 minutes.
Add vanilla essence and milk and beat until light in texture.
Grease a round tin and pour the batter.
Bake in a preheated oven at 160°C for 35-40 minutes.
Insert a knife in the centre.
If comes out clean, cake is ready.
Remove from the tin after 5-7 minutes and cool completely.
Cut the cake into two.
On the lower portion, spread strawberry jam and then cream.
Put other portion above it.
Sprinkle with icing sugar and keep in fridge for 1/2 hour before serving.