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Slice of Victoria Sponge

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Slice of Victoria Sponge
369
calories
Calories
0
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easy
Difficulty
1 hr 25 min.
Preparation
Nutritions
Fat16.84 g
Saturated Fat Acids9.92 g
Protein3.71 g
Roughage0 g
Sugar added16.77 g
Calorie369
1 cake contains
Calories369
Protein/g3.71
Fat/g16.84
Saturated fatty acids/g9.92
Carbohydrates/g51.55
Added sugar/g16.77
Roughage/g0
Cholesterol/mg99.04
Vitamin A/mg182.02
Vitamin D/μg0.67
Vitamin E/mg2.11
Vitamin B₁/mg0.11
Vitamin B₂/mg0.16
Niacin/mg1.27
Vitamin B₆/mg0.01
Folate/μg44.53
Pantothenic acid/mg0.09
Biotin/μg0.16
Vitamin B₁₂/μg0.45
Vitamin C/mg0
Potassium/mg24.77
Calcium/mg57.56
Magnesium/mg3.39
Iron/mg0.74
Iodine/μg20
Zinc/mg0.12

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 1 cake
For the cake
1 cup
1 cup
superfine caster sugar
4
1 teaspoon
1 ½ cups
For the filling
1.333 cups
Strawberry Jam (or jelly)
To decorate
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Preparation steps

Step 1/6
For the cake: Preheat the oven to 190°C (170° fan) 375°F gas 5. Grease a deep 20 cm | 8" cake tin and line the base with non-stick baking paper.
Step 2/6
Beat the butter and sugar in a mixing bowl until light and fluffy.
Step 3/6
Add the eggs, one at a time, beating well to combine, then beat in the vanilla. Sift in the flour and and mix gently until blended.
Step 4/6
Spoon into the tin and bake for 50-60 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
Step 5/6
Cut the cake horizontally in two. Place one half upside down.
Step 6/6
For the filling: stir the jam to loosen and spread over the inverted cake half. Place the remaining cake on top and sift icing sugar over the top.

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