Slice of Victoria Sponge

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Slice of Victoria Sponge
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Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
369
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie369 kcal(18 %)
Protein3.71 g(4 %)
Fat16.84 g(15 %)
Carbohydrates51.55 g(34 %)
Sugar added16.77 g(67 %)
Roughage0 g(0 %)
Vitamin A182.02 mg(22,753 %)
Vitamin D0.67 μg(3 %)
Vitamin E2.11 mg(18 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.27 mg(11 %)
Vitamin B₆0.01 mg(1 %)
Folate44.53 μg(15 %)
Pantothenic acid0.09 mg(2 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.45 μg(15 %)
Vitamin C0 mg(0 %)
Potassium24.77 mg(1 %)
Calcium57.56 mg(6 %)
Magnesium3.39 mg(1 %)
Iron0.74 mg(5 %)
Iodine20 μg(10 %)
Zinc0.12 mg(2 %)
Saturated fatty acids9.92 g
Cholesterol99.04 mg
Author of this recipe:

Ingredients

for
1
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

Preparation steps

1.
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.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
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.
4.
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.
5.
Cut the cake horizontally in two. Place one half upside down.
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.