Individual Victoria sponge cakes recipe

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  • Serves 6
  • 15 mins to prepare and 15 mins to cook, 10 mins to cool
  • 402 calories / serving
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Preheat oven to Gas Mark 4, 180°C, 350°F. Cream butter and sugar together until light and fluffy. Gradually beat in eggs then fold in flour. Divide mixture between lightly greased bun tins (or silicone moulds). Bake for 12-15 minutes until just firm to the touch and golden.

Cool for 10 minutes then turn out of tins to cool completely.

Whip the crème fraîche until it just holds its shape then spread on to the base of one cake, spread jam on the other base and sandwich together. Dust with icing sugar.

Unfilled they will keep for up to three days, once filled they should be eaten the same day.

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  • Ingredients

  • 125g (4oz) light butter
  • 125g (4oz) caster sugar
  • 2 eggs, beaten
  • 125g (4oz) self-raising flour
  • To decorate

  • 4tbsp raspberry jam
  • 200g (7oz) low-fat crème fraiche
  • icing sugar to dust
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  • Energy 1683kj 402kcal 20%
  • Fat 20.6g 29%
  • Saturates 11.5g 58%
  • Sugars 31.9g 35%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 50.8g Protein 6.4g Fibre 0.8g

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