Granny's Victoria Sponge

Name: Granny's Victoria Sponge
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: European, British
Ingredients: 200g unsalted butter softened, 200g caster sugar, 1 tsp vanilla extract, 4 medium eggs, 200g self-raising flour, 6-8 tbsp raspberry jam, 250ml double cream whipped, icing sugar for dusting

3 steps

Prep:20minCook:20min

Updated at: Thu, 17 Aug 2023 14:14:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories585.8 kcal (29%)

Total Fat37 g (53%)

Carbs56.5 g (22%)

Sugars37.9 g (42%)

Protein5.4 g (11%)

Sodium343.7 mg (17%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

200gunsalted butter

softened

200gcaster sugar

1 tspvanilla extract

4eggs

200gself-raising flour

6 Tbspraspberry jam

250mldouble cream

icing sugar

for dusting

Instructions

Step 1

Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins. Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.

Step 2

Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well. Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.

Step 3

When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely. Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.

View on BBC Good Food

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