Photo: David Holifield
Parma Violet Victoria Cake
15 ingredients
Serves 6
openrecipes
Classic victoria sponge with a hint of Parma Violets!
Estimated Nutrition (whole recipe, rough)
880
Calories
22g
Protein
24g
Fat
142g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 |
| Cake | not in our table | 0 |
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
- Cake
- 110g Butter or Margarine
- 110g Caster Sugar
- 2 Large Eggs
- 94g Self Raising Flour
- 16g Parma Violets
- Iceing sugar to dust
- Filling
- 200g Cream (Can use double or whipping)
- 1/2 tsp Vanilla Extract
- Strawberries
- Blueberries
- Variations
- This recipie has been used with two 15-15.5cm (6-6 1/2inch) tins and takes 15 mins to bake.
- If using one 18-19cm (7-7 1/2inch) tin bake for 45 mins or if using two 18-19cm (7-7 1/2inch) tins bake for 18 mins. If the tins are of this size the Fat and Caster Sugar should be increased to 175g, 3 eggs used, 150g flour and 25g Parma Violets.
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