5.0 from 18 votes
Victoria Sponge
A classic Victoria Sponge Recipe, decorated with fresh strawberries and whipped cream.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 people
Calories: 358 kcal
Course:
Dessert
Cuisine:
Australian , British
Ingredients
- 1 cup caster sugar
- 3 eggs
- 1 cup SR flour
- 1 tablespoon melted butter
- 4 tablespoons boiling water
Decorating
- 300 ml thickened cream
- ⅓ cup strawberry jam
- ½ punnet chopped strawberries
Instructions
- Preheat oven to 180 degrees celsius (fan-forced).
- Grease 2 round cake tins (of about 20cm diameter) and then line with baking paper.
- Beat eggs and sugar well in a stand mixer.
- Add flour and fold gently with a spatula to combine.
- Add melted butter and water and combine gently using a spatula. If flour lumps remain, whisk gently until the mixture is smooth.
- Bake in oven for 12-15 minutes.
- Leave to cool in cake tin for a few minutes before turning out onto a cooling rack.
- When cool, spread jam on one cake and then spoon or pipe whipped cream on top of jam.
- Place second cake on top to make a sandwich.
- Dust cake with icing sugar and then decorate top of cake with chopped strawberries and remaining cream.
Cup of Yum
Nutrition Information
Calories
358kcal
(18%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
116mg
(39%)
Sodium
55mg
(2%)
Potassium
78mg
(2%)
Sugar
31g
(62%)
Vitamin A
685IU
(14%)
Vitamin C
1.5mg
(2%)
Calcium
39mg
(4%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 358
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 55mg | 2% |
| Potassium | 78mg | 2% |
| Sugar | 31g | 62% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.