Chocolate victoria sponge recipe
information
Calories per serving 145.
ingredients
3 eggs
75 g (2 3/4 oz) caster sugar
75 g (2 3/4 oz) plain white flour
25 g (1 oz) cocoa powder
75 g (2 3/4 oz) caster sugar
75 g (2 3/4 oz) plain white flour
25 g (1 oz) cocoa powder
For the filling
3 tablespoons reduced sugar strawberry jam
scant 1/2 (us) cup (100 ml) 0% fat Greek style plain yogurt
scant 1/2 (us) cup (100 ml) 0% fat Greek style plain yogurt
To decorate
1 teaspoon icing sugar
15 g (1/2 oz) plain chocolate curls
15 g (1/2 oz) plain chocolate curls
method
1. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C.
2. Line the base of two 19 cm (7 1/2 inch) round non stick cake tins with non stick baking parchment.
3. Place the eggs and caster sugar in a mixing bowl and whisk with electric beaters for 5 minutes, until you have a pale, fluffy mixture - when you lift the whisk, it should leave a trail.
4. Sift in the flour and cocoa powder and fold them in using a metal spoon, taking care not to knock too much air out.
5. Divide the mixture between the two tins and bake for 20 minutes, until the sponges are firm and springy to the touch.
6. Transfer the cakes to a wire rack to cool completely.
7. When cool, spread one of the cakes with the jam, top with the yogurt and place the second cake over the top.
8. Put the cake on a serving plate and dust the top with icing sugar, and then scatter the chocolate curls over the top.
2. Line the base of two 19 cm (7 1/2 inch) round non stick cake tins with non stick baking parchment.
3. Place the eggs and caster sugar in a mixing bowl and whisk with electric beaters for 5 minutes, until you have a pale, fluffy mixture - when you lift the whisk, it should leave a trail.
4. Sift in the flour and cocoa powder and fold them in using a metal spoon, taking care not to knock too much air out.
5. Divide the mixture between the two tins and bake for 20 minutes, until the sponges are firm and springy to the touch.
6. Transfer the cakes to a wire rack to cool completely.
7. When cool, spread one of the cakes with the jam, top with the yogurt and place the second cake over the top.
8. Put the cake on a serving plate and dust the top with icing sugar, and then scatter the chocolate curls over the top.
serving amount
makes 8 slices.
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