Individual Victoria sponge cakes recipe

5795 ratingsRate
  • Serves 6
  • 15 mins to prepare and 15 mins to cook, 10 mins to cool
  • 320 calories / serving
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Preheat oven to Gas 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 fraiche 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.

 

ice tray

 

Need equipment? The Pyrex silicone muffin tray is the perfect item to help you make this recipe.

 

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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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  • Calories
    320
    16%
  • Sugar
    24g
    27%
  • Fat
    16g
    23%
  • Saturates
    8g
    40%
  • Salt
    0.2g
    4%
of an adult's Reference Intake daily amount.
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