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Victoria Sponge

Victoria Sponge | Recipe

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Victoria Sponge | Recipe

Name: Victoria Sponge
Cook time: 60 min
Yield: 12 Personen
Ingredients: 2 tsp JS Sweet Allrounder; 200 g butter, room temperature; 200 g sugar; 4 large eggs; 200 g plain flour; 2 tsp baking powder; 2 tbsp milk; strawberry jam; icing sugar; 200 ml cream; strawberries

Nils – Head Chef

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0 % of 100

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Cooking Time:

60 min

Difficulty:

Easy

Servings

Ingredients

2 tsp

JS Sweet Allrounder
200 g

butter, room temperature
200 g

sugar
4

large eggs
200 g

plain flour
2 tsp

baking powder
2 tbsp

milk
strawberry jam
icing sugar
200 ml

cream
strawberries

Method

Preheat the oven to fan 180°C. Place the wire shelf in the centre of the oven. Grease two 20 × 20 cm cake tins with a little butter and line the bottoms.

In a large mixing bowl, beat the butter and sugar until creamy.

Add the eggs one at a time and mix until fully incorporated.

Sift together the flour and baking powder into a bowl, stir well, then gently fold into the wet ingredients with a spatula until just combined.

Stir in the milk and Sweet Allrounder to make a smooth batter.

Divide the batter evenly between the prepared cake tins and smooth with the top of a spatula.

Bake the cakes in the preheated oven for 22–25 minutes. When it is ready, it will be gently domed, golden brown and coming away from the sides. A toothpick will come out clean with just a few crumbs stuck to it.

Carefully remove the cakes from the oven and leave to cool in the tin for 5 minutes. Turn out the cakes onto a wire rack to cool completely. To make the final cake easier to assemble, leave one layer upside down on the wire rack so it cools flat. This will be the bottom layer.

Whip the cream to stiff peaks.

Once the cake has cooled, spread the top of the flat cake layer with a generous amount of strawberry jam, then the whipped cream.

Place the second cake layer on top of the cream-covered layer to form a sandwich.

Decorate with strawberries and dust the top of the cake with icing sugar for an elegant finish.

Tip: This cake is best eaten the day you make it.

Nutritional information: (Per serving)

Calories
432 kcal

Carbohydrates
36 g

Protein
5.4 g

Fat
30 g

Method

Preheat the oven to fan 180°C. Place the wire shelf in the centre of the oven. Grease two 20 × 20 cm cake tins with a little butter and line the bottoms.

In a large mixing bowl, beat the butter and sugar until creamy.

Add the eggs one at a time and mix until fully incorporated.

Sift together the flour and baking powder into a bowl, stir well, then gently fold into the wet ingredients with a spatula until just combined.

Stir in the milk and Sweet Allrounder to make a smooth batter.

Divide the batter evenly between the prepared cake tins and smooth with the top of a spatula.

Whip the cream to stiff peaks.

Once the cake has cooled, spread the top of the flat cake layer with a generous amount of strawberry jam, then the whipped cream.

Place the second cake layer on top of the cream-covered layer to form a sandwich.

Decorate with strawberries and dust the top of the cake with icing sugar for an elegant finish.

Tip: This cake is best eaten the day you make it.

Nutritional information: (Per serving)

Calories
432 kcal

Carbohydrates
36 g

Protein
5.4 g

Fat
30 g

Victoria sponge

This classic cake recipe is simple to make and never disappoints. Its mild flavour is given the Just Spices treatment with our Sweet Allrounder, adding a touch of vanilla and warming cinnamon to the traditional sponge cake. Fill with whipped cream and strawberry jam for an elegant teatime treat that the whole family will enjoy.

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Ingredients

Servings