'Love'ly Victoria Sponge - Van Bake Off
Show the one you love just how much you love them with a heart shaped cake. This recipe is a victoria Sponge recipe, but uses less sugar than a standard sponge.
10 Ingredients or less
Equipment
- Oven
- Heart shaped tin
Ingredients
For the cake
- 200 g Butter Softened
- 200 g Sugar
- 1 tbsp Baking Powder
- 1 splash milk if required
For the filling
- 200 ml Whipping cream
- 2 tbsp Raspberry Jam
- 1 handful Strawberries
For the top
- 1 tbsp Icing Sugar optional
- whipped cream Optional
- Chocolate Grated
Instructions
- Beat the butter and sugar together
- Add the beaten eggs
- Fold in the sifted flour and baking powder
- If it's a bit thick add a drop of milk to give the consistency of batter
- Pour into 1 or 2 sandwich tins. Bake at 170 -180°C for 20 mins or until a skewer comes out clean once inserted into the centre
- Turn onto a wire rack to cool. If baked in 1 piece cut into half (either way is fine to give 1/2 a deep cake or a full shallow cake)
- Once cooled spread one 1/2 with jam (raspberry is traditional) and the other 1/2 with whipped double cream
- I also added a layer of strawberries to the jam. The top is usually sprinkled with icing sugar but we didn't have any so I topped it with more whipped cream then finely grated some chocolate on top
Nutrition
Calories: 512kcalCarbohydrates: 42gProtein: 1gFat: 39gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 117mgSodium: 465mgPotassium: 58mgFiber: 1gSugar: 38gVitamin A: 1325IUVitamin C: 8mgCalcium: 151mgIron: 1mg
Tried this recipe?Let us know how it was!