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Victoria Sponge

Makes seven 8" cakes

Ingredients

  • 1.4kg sugar
  • 1.4kg butter/margarine
  • 28 eggs
  • 1.4kg self-raising flour
  • 14 tbsp (0.24 litre) milk
  • 7 tsp (0.04 litre) baking powder
  • Icing sugar for dusting
  • 1 litre dairy cream alternative
  • Jam for filling

Method

1. Cream together butter and sugar until white

2. Gradually add eggs. Add milk.

3. Fold in flour

4. Pour mixture into greased cake tins, and bake for 30mins at 190C

5. Once cooled, cut cakes lengthways, and layer with cream and jam. Dust cakes with icing sugar.

Nutritional Analysis

Per portion (155g)

  • Energy: 544 kcal / 2282 KJ
  • Fat: 29.8g
  • Saturates: 19.2g
  • Protein: 6.5g
  • Carbohydrate: 65.8g
  • Sugars: 46.3g
  • Fibre: 1.1g
  • Sodium: 359mg

Per 100g

  • Energy: 350 kcal / 1469 KJ
  • Fat: 19.2g
  • Saturates: 12.4g
  • Protein: 4.2g
  • Carbohydrate: 42.2g
  • Sugars: 29.8g
  • Fibre: 0.5g
  • Sodium: 231mg

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