Victoria Sponge
Ingredients
- 6 oz soft margarine
- 6 oz caster sugar
- 3 size 3 eggs
- 8 oz self raising flour
- jam to fill
- icing sugar to decorate
Instructions
- Line 2 x 20cm (8 inch) round cake tins with greaseproof paper and grease with butter.
- Place the margarine and sugar into the food processor bowl and cream until light and fluffy. During processing stop the machine two or three times and scrape down the mixture.
- Beat in the eggs one at a time.
- Slowly add the flour down through the feeder chute, mix together until all the flour is incorporated using a pulsing action or low speed.
- Transfer to the prepared tins and smooth the tops with a knife.
- Bake in the centre of the oven at 180°C, 350°f, Gas No. 4 for 20 - 30 minutes, or until a wooden cocktail stick inserted into centre of cake comes out clean.
- Leave in the tins for 5 minutes and then turn out onto a wire cooling rack. Carefully peel off greaseproof paper and allow cake to cool.
- Spread jam over one half of the cake, and then sandwich the two halves together. Sprinkle the top of the cake with icing sugar.
Calories: 722 kcal
Carbohydrates: 84 g
Protein: 11 g
Fat: 38g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 123 mg
Sodium: 449 mg
Potassium: 121 mg
Fiber: 1 g
Sugar: 43 g
Vitamin A: 1700 IU
Vitamin C: 1 mg
Calcium: 40 mg
Iron: 1 mg