Little Sunny Kitchen · by Diana
Classic Victoria Sponge Cake
NUTRITION · PER SERVING45M COOK
CAL 30%·PRO 13%
CARBS 77G52% OF CAL
3G FIBER0G ADDED0G INTRINSIC14G OTHER60G TOTAL SUGAR
FAT 30G46% OF CAL
18G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Classic British sponge cake with light, buttery layers sandwiched with raspberry jam and whipped cream, dusted with icing sugar. Elegant and timeless.
dessertbritishbaked good🔥 ovenvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 ounces unsalted butter (softened (1½ sticks or ¾ cup))
- 6 ounces granulated sugar ((7/8 cup))
- 3 large eggs (about 6 ounces (170 g) total)
- 1 teaspoon pure vanilla extract
- 6 ounces all-purpose flour ((plain flour in the UK) (1½ cups))
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- 6 ounces raspberry jam ((thick, not runny))
- 1 cup cold heavy cream ((double cream in the UK))
- 2 tablespoons powdered sugar ((icing sugar in the UK))
- ½ teaspoon pure vanilla extract
- Powdered sugar (for icing (icing sugar in the UK))
At a glance
PER SERVING · TIME 45M
CAL 30%·PRO 13%
CARBS 77G52% OF CAL
3G FIBER0G ADDED0G INTRINSIC14G OTHER60G TOTAL SUGAR
FAT 30G46% OF CAL
18G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 73mg
- Total sugar
- 60g
- Added sugar
- ≥59g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 142mg
- Calcium
- 41mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 73MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.