Individual Victoria sponge cakes recipe

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Individual Victoria sponge cakes hero aa253622 e7cd 4a7f 99a0 a7d2886c16e2 0 472x310
  • Rating: 2 stars
  • Cost per serving: 25p
  • 15 mins to prepare and 15 mins to cook, 10 mins to cool Takes: 15 mins to prepare and 15 mins to cook, 10 mins to cool
  • 6 Serves: 6

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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  • 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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Each serving contains
  • Calories 320 16%
  • Sugar 24g 27%
  • Fat 16g 23%
  • Saturates 8g 40%
  • Salt 0.2g 4%
of an adult's Reference Intake amount. Find out more
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