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Victoria Sponge Cake
A traditional British tea time treat, this buttery flavored layer cake is filled with buttercream and a layer of jam
Course
Dessert
Cuisine
English
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
0
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
servings
Calories
345
kcal
Author
Leigh Anne Wilkes
Equipment
Measuring Spoons
Measuring Cups
Cake Pan (9in)
Ingredients
Cake
1
cup
caster
super fine baking sugar
14
Tbsp
butter
softened
4
eggs
beaten
1 1/2
cups
self rising flour
Plus 1 Tbsp and 2 tsp
1
tsp
baking powder
2
Tbsp
milk
Filling
1/2
cup
butter
softened
1 1/2
cups
powdered sugar
1/2
tsp
vanilla extract
1
cup
raspberry jam
powdered sugar to sprinkle on top
Instructions
Preheat oven to 375 degrees
Cake
Butter and flour two 8 inch cake pans. Line bottom of pan with wax paper.
In a bowl beat together butter and sugar.
Add in eggs
Mix in flour, baking powder, and milk
Divide mixture between two pans and bake for 20 minutes or until golden brown.
Cool and remove from pans
Filling
Beat butter until creamy and add in sugar.
Add in vanilla.
Spread over one of the cake layers.
Spread with jam
Add top layer and sprinkle with powdered sugar.
Notes
You can substitute strawberry jam for raspberry jam.
Instead of buttercream, you can fill the cake with a layer of whipped cream.
Nutrition
Calories:
345
kcal
|
Carbohydrates:
35
g
|
Protein:
2
g
|
Fat:
22
g
|
Saturated Fat:
14
g
|
Cholesterol:
110
mg
|
Sodium:
216
mg
|
Potassium:
83
mg
|
Fiber:
1
g
|
Sugar:
29
g
|
Vitamin A:
724
IU
|
Vitamin C:
2
mg
|
Calcium:
37
mg
|
Iron:
1
mg