Best Pbj Victoria Sponge Recipe By Tasty Recipes

CLASSIC VICTORIA SPONGE RECIPE BY TASTY

Classic Victoria Sponge Recipe by Tasty image

Here's what you need: self-raising flour, caster sugar, unsalted butter, medium eggs, baking powder, vanilla extract, powdered sugar, unsalted butter, jam, icing sugar

Provided by Mabel Gilder

Categories Desserts

Time 30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 cups self-raising flour
1 cup caster sugar
1 cup unsalted butter, room temperature
6 medium eggs, room temperature
2 teaspoons baking powder
1 teaspoon vanilla extract
2 cups powdered sugar
½ cup unsalted butter, room temperature
¼ cup jam
¼ cup icing sugar

Steps:

Preheat the oven to 180°C.
Cream butter and sugar together until light and fluffy. Then, add eggs, baking powder, vanilla and flour and mix well.
Bake for 20 minutes or until cooked through and fluffy.
To make buttercream, cream together icing sugar and butter and mix well.
Once the cake has cooled, slice into two equal halves. Spread jam on the bottom and top with piped buttercream. Top with second cake half and a dusting of powdered sugar.

Nutrition Facts : Calories 740 calories, Carbohydrate 89 grams, Fat 39 grams, Fiber 1 gram, Protein 9 grams, Sugar 60 grams

TRADITIONAL VICTORIA SPONGE

Traditional Victoria Sponge image

This is the traditional recipe for a Victoria sponge cake, a much loved English favorite. Serve with buttercream as in the recipe, or freshly whipped cream. Dust with a layer of confectioners' sugar if desired.

Provided by TheBritishBaker

Categories World Cuisine Recipes European UK and Ireland English

Time 1h10m

Yield 6

Number Of Ingredients 9

Ingredients

1 ⅓ cups self-rising flour
¾ cup white sugar
¾ cup margarine
½ teaspoon vanilla extract
3 eggs
¾ cup confectioners' sugar
¼ cup butter
½ teaspoon vanilla extract
½ cup raspberry jam

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon.
Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.

Nutrition Facts : Calories 635.6 calories, Carbohydrate 80 g, Cholesterol 113.3 mg, Fat 32.9 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 9.6 g, Sodium 713.8 mg, Sugar 53.8 g