Individual Victoria sponge cakes recipe
A classic British afternoon tea favourite, the Victoria Sponge cake is a light, golden sponge sandwiched with jam and cream filling. It's simple and delicious, best served with a cup of tea.
See method- Serves 6
- 15 mins to prepare and 15 mins to cook and 10 mins to cool
- 402 calories / serving
Ingredients
- 125g light butter
- 125g caster sugar
- 2 eggs, beaten
- 125g self-raising flour
To decorate
- 4 tbsp raspberry jam
- 200g low-fat crème fraiche
- icing sugar to dust
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1685kJ 402.0kcal
- Fat
- 21g
- Saturates
- 12g
- Salt
- 0.3g
- Sugars
- 32g
of the Reference intake
Carbohydrate 50.8gProtein 6.4gFibre 0.8g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Preheat oven to gas mark 4, 180°C, 350°F. Cream butter and sugar together until light and fluffy. Gradually beat in eggs then fold in flour. Divide mixture between lightly greased bun tins (or silicone moulds). Bake for 12-15 minutes until just firm to the touch and golden.
- Cool for 10 minutes then turn out of tins to cool completely.
- Whip the crème fraîche until it just holds its shape then spread on to the base of one cake, spread jam on the other base and sandwich together. Dust with icing sugar.
- Tip: Unfilled they will keep for up to three days, once filled they should be eaten the same day.
- See more Baking recipes
