Victoria Sponge Cake Recipe Cup Measurements
Victoria Sponge Cake is a classic British recipe that has been around for centuries. It is a simple and easy to make cake, perfect for afternoon tea or as a dessert. This version of the recipe uses cup measurements, so you don’t need to worry about getting out the scales. With a light and fluffy sponge, a thick layer of jam and a dusting of icing sugar, this Victoria Sponge Cake is sure to be a hit with everyone.
Ingredients
- 125g butter, softened
- 125g caster sugar
- 2 eggs
- 125g self-raising flour
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3 tablespoons jam
- Icing sugar, for dusting
Instructions
Preheat your oven to 180C/160C fan/Gas mark 4. Grease and line two 20cm round cake tins.
In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, stirring well in between each addition. Add the flour, milk and vanilla extract and mix until everything is just combined.
Divide the mixture between the two tins and spread evenly. Bake in the oven for 25 minutes until golden brown and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes before turning out onto a wire rack.
Once cooled, sandwich the two sponges together with the jam. Dust the top with icing sugar and store in an airtight container.
Nutrition
This Victoria Sponge Cake recipe is a crowd-pleasing dessert and is perfect for any celebration. Each slice contains approximately:
- Calories: 181 kcal
- Protein: 3.3g
- Carbohydrate: 22.3g
- Fat: 8.7g
- Fibre: 0.5g
- Sugar: 10.5g
This Victoria Sponge Cake is a delicious treat that is sure to impress. It is great for afternoon tea, or as a dessert served with cream or ice cream. This recipe is easy to make and uses cup measurements so you don’t need to worry about getting out the scales. Enjoy!
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