Victoria Sponge Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic layered sponge cake with jam and whipped cream filling, topped with powdered sugar and fresh strawberries. Light, moist, and elegant—perfect for tea time or special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 ounces (200 g) granulated sugar
- 8 ounces (226 g) all-purpose flour
- 8 ounces (226 g) unsalted butter (, softened)
- 3-4 large eggs
- 2 ½ teaspoons (10 g) baking powder
- ½ teaspoon (2 g) salt
- 1 teaspoon (4 g) vanilla extract
- 2-3 tablespoons (30-45 ml) milk
- 4 ounces (113 g) unsalted butter (softened )
- 2-3 cups (400 - 600 g) sifted powdered sugar (adjust to your tastes)
- 1 jar raspberry or strawberry jam
- Fresh strawberries or raspberries (for garnish)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 134mg
- Total sugar
- 114g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 145mg
- Calcium
- 37mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 134MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.