Photo: David Holifield
Classic Victoria Sponge Cake
15 ingredients
Serves 8
openrecipes
It has taken quite a while to find the perfect sponge recipe. Either cakes turn out too stiff and heavy with very little rise or are too crumbly. The recipe bellow has been perfected by combining several different methodologies and recipes to create a cake that rises perfectly, is light and moist. This recipe can be used for Victoria Sponges, chocolate cakes and lemon drizzle cakes. note: it is important that this recipe is mixed by hand!
Estimated Nutrition (whole recipe, rough)
814
Calories
21g
Protein
24g
Fat
124g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- For the Sponge
- 175g of Caster Sugar
- 175g of Stork
- 3 eggs
- 175g of Self Raising Flour
- 1tsp of Bicarbonate of Soda
- 1stp of Baking powder
- 1tsp of White Vinegar
- For the Filling
- Good Quality Raspberry Jam
- Butter Cream:
- 75g Butter (Unsalted)
- 175g Icing Sugar
- tsp Vanilla Essence
- Icing Sugar for Dusting
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