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Victoria sponge with raspberry jam and buttercream
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Try this classic victoria sponge - it's really easy to make and tastes delicious.
Serves: 8
175g butter, softened, plus extra for greasing
175g caster sugar
3 eggs, beaten
175g self-raising flour, sifted
For the filling:
85g butter, softened
175g icing sugar, sifted
Few drops vanilla extract
2 tbsp raspberry jam
Fresh raspberries (optional)
Icing sugar to dust
Typical values per serving:
Energy |
2,322kj 555kcal |
---|---|
Fat | 29.4g |
Saturated Fat | 17.6g |
Carbohydrate | 67.6g |
Sugars | 51.1g |
Protein | 5g |
Salt | 0.8g |
Fibre | 0.7g |
This recipe was first published in Sun Jun 01 01:00:00 BST 2003.
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