Photo: Ernest Porzi
Lemon Victoria sponge
12 ingredients
Serves 8
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Add a zesty tang to this traditional cake then decorate with lashings of cream, strawberry jam and blueberries
Estimated Nutrition (whole recipe, rough)
1041
Calories
30g
Protein
32g
Fat
158g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175g unsalted butter , at room temperature
- 175g golden caster sugar
- 175g self-raising flour , sifted
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 lemon , zested
- 3 eggs
- 1-2 tbsp milk (optional)
- 4 tbsp strawberry conserve or jam
- 300ml double cream , whipped
- blueberries , to decorate
- red coloured sugar sprinkles , to decorate
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes