Victoria Sponge

This classic cake is great for an occasional sweet treat

8
15
20
Equipment: 
  • Weighing Scales
  • Baking sheet x 2
  • Greaseproof paper
  • Measuring spoons
  • Mixing bowls x 2
  • Wooden spoon
  • Fork
  • Oven gloves
  • Wire rack
  • Large metal spoon
Ingredients: 
  • 2 tablespoons of rapeseed oil, plus extra for the tin
  • 175g self-raising flour
  • 1.5 teaspoons baking powder
  • 140g golden caster sugar
  • 25g ground almonds
  • 2 large eggs
  • 175g natural yoghurt
  • 2-3 drops vanilla extract
  • 25g butter, melted
  • 4 tablespoons raspberry conserve
  • Half teaspoon icing sugar, to decorate
Simple steps: 
  1. Pre heat oven to 180c/160c fan.  Gas mark 4
  2. Lightly oil 2 x 18cm sandwich cake tins and line the bases with baking parchment
  3. Tip the flour, baking powder, caster sugar and ground almonds into a large mixing bowl, then make a well in the centre
  4. Beat the eggs in a bowl, then stir in the yoghurt and vanilla.
  5. Pour this mixture along with the melted butter and oil, into the dry mixture
  6. Stir briefly together with a large metal spoon until well combined
  7. Divide the mixture evenly between the 2 tins and level the tops.
  8. Bake both cakes, side by side for 20 mins until risen and beginning to come away slightly from the edges of the tins
  9. Remove the cakes from the oven and loosen the sides with a round bladed knife
  10. Let the cakes cool briefly in the tins then turn them out
  11. Peel off the lining paper and sit the cakes on a wire rack, leave until cold
  12. Put one of the cakes on a serving plate and spread over the raspberry conserve
  13. Place the other cake on top and sift over the icing sugar

Calories: 
274
Protein: 
5.3g
Fat: 
9.7g
Saturated fat: 
3g
Carbohydrates: 
43.1g
Sugars: 
23.5g
Salt: 
47mg
Dietary fibre: 
1g
Allergen information: 
Egg
Gluten
Milk
Nuts
Wheat