British Victoria Sponge
Community Member
61% would make again
Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 10 servings
Cake:
- 2 cups all purpose flour (200 g)
- ½ cup butter (145 g)
- 1 cup caster sugar (180 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 medium egg
- ½ teaspoon salt
- 1 tablespoon vanilla extract
Cream:
- double whipping cream
- 2 teaspoons caster sugar
- ½ jar strawberry jam, use more if desired
Nutrition Info
- Calories 288
- Fat 10g
- Carbs 44g
- Fiber 0g
- Sugar 22g
- Protein 3g
Estimated values based on one serving size.
Preparation
- In a bowl, cream the butter and sugar together. Then, add in the egg and the vanilla extract and beat.
- In a separate bowl add the flour, baking soda, bicarb of soda and the salt and whisk.
- When done, line two cake tins with parchment paper and evenly fill the tins.
- Bake at 350°F for 15 - 20 minutes or until golden brown.
- Cool cakes for 10-15 minutes on a wire rack. During this time, whisk the double whipping cream and sugar together for 2-3 minutes until soft but stiff peaks form.
- Spread cream, then jam, on the bottom cake once cooled, then top with the second sponge cake.
- If desired, top with a dusting of icing sugar and fresh strawberries.
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
