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Victoria Sponge
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There is debate over the ‘right’ way to decorate this British classic. Here it’s jam, cream and caster sugar, but you can also add fresh raspberries.
Serves: 8
240g unsalted butter, softened, plus extra for greasing
240g golden caster sugar, plus extra for dusting
4 eggs
2 tsp vanilla extract
1 lemon, zest
240g plain flour
1 ½ tsp baking powder
3-4 tbsp whole milk
For the filling:
200ml double cream
1 tsp vanilla extract
2-3 tbsp icing sugar (to taste)
5 tbsp raspberry jam
Typical values per serving:
Energy |
2828.384kJ 676Kcal |
---|---|
Fat | 41.1g |
Saturated Fat | 25.1g |
Carbohydrate | 69.1g |
Sugars | 45.9g |
Protein | 7.4g |
Salt | 0.4g |
Fibre | 1g |
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