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Granny's Victoria sponge

(0)
50 Min
 
portions
35 %

Carbs

23 %

Fats

5 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1232 g
Energy 1476 kJ / 353 kcal 18178 kJ / 4346 kcal
Sat. fat 14 g 168 g
Unsat. fat 7 g 78 g
Fibre 1 g 8 g
Salt 230 mg 2827 mg
Units:
 
  • 493 ml
    Double cream
  • 220 g
    Egg
  • 200 g
    Selfraising flour
  • 200 g
    Butter
  • 200 g
    White caster sugar
  • 30 g
    Powdered sugar
  • 9 ml
    Vanilla extract
  • 120 g
    Strawberry jam home made
  • 1.2 kg
    Total recipe weight

Equipment

2 x Cake tin rond 20 cm , 2 x Spatulas , 1 x Pastry brush , 1 x Mixers , 1 x Sauce pans , 1 x Whisk , 1 x Sieve
Method

Preparation time

15 Min

Cooking time

20 Min

1

Heat the oven ( 180°C / 356°F)

2

You can prepare the strawberry jam in advance

3

Grease the two baking tins with butter, cut a circle from baking paper and coat the bottom of the tin

4

Beat together the butter, the caster sugar and the vanilla extract until the butter starts going white.

5

Gradually beat the eggs through the butter, if the mixture curdles add a little flour

6

Fold in the self raising flour using the spatulas, be care full not to mix the air out of the batter

7

Divide the mix between the cake tins and bake for about 20 minutes in the oven until and golden brown. You can test with a wooden screwier if the sponge is cooked.

8

Allow to stand for 5 minutes and the remove from the cake tin and leave to cool down

9

Beat the double cream until it is the desired thickness

10

Rub the jam on one of the cakes and evenly spread the cream on top. Place the other cake on top and dust with icing sugar

Tips

1

Instead of double cream you can use a filling like, butter cream or chocolate mousse

2

For added taste sprinkle the sponge with a liqueur like amaretto, rum, kirsch, etc.

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