Victoria Sponge Cake Recipe

Name: Victoria Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups caster sugar; 7/8 cup unsalted butter; 1 5/8 cups self raising flour; 4 eggs; milk Splash of, if the mixture is too stiff; strawberry jam Good quality; 7 tablespoons unsalted butter; 2/3 pound soft cheese; 7/8 cup icing sugar; 5/8 cup unsalted butter; 2 1/3 cups icing sugar; 2 tablespoons milk

Servings: persons

1 2/3 cups caster sugar
7/8 cup unsalted butter
1 5/8 cups self raising flour
4 eggs
milk Splash of, if the mixture is too stiff
strawberry jam Good quality
7 tablespoons unsalted butter
2/3 pound soft cheese
7/8 cup icing sugar
5/8 cup unsalted butter
2 1/3 cups icing sugar
2 tablespoons milk

1
Put oven on to Gas Mark 4, 180C.
2
Soften butter in Kitchen Aid.
3
Add the sugar and mix in.
4
Break the eggs into a small bowl and mix with a fork - slowly added to the KitchenAid(R) Artisan(R) Mini Mixer bowl.
5
When everything is mixed, add the flour.
6
Grease the baking dish with butter and line greaseproof paper.
7
Place in oven for 20 - 25 minutes.
8
Take out of oven one cake is golden brown (pierce with fork or knife to check it's cooked inside.
9
Leave cake halves to rest until cool.
10
Spread bottom half with cream cheese.
11
Spread with jam.
12
Put two cakes together to make a sandwich.
13
Spread cream cheese icing on top, decorate with strawberries et voila!

2110

kcal

Calories

124

Fat

220

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 2/3 cups caster sugar, 7/8 cup unsalted butter, 1 5/8 cups self raising flour, 4 eggs, and more.

Yes, Victoria Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Victoria Sponge Cake

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