Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Individual Victoria sponge cakes recipe

6011 ratings

A classic British afternoon tea favourite, the Victoria Sponge cake is a light, golden sponge sandwiched with jam and cream filling. It's simple and delicious, best served with a cup of tea. See method

Serves 6
15 mins to prepare and 15 mins to cook, 10 mins to cool
402 calories / serving

Ingredients

125g light butter
125g caster sugar
2 eggs, beaten
125g self-raising flour

To decorate

4 tbsp raspberry jam
200g low-fat crème fraiche
icing sugar to dust

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1685kj
402kcal 20%
Fat
21g 29%
Saturates
12g 58%
Sugars
32g 35%
Salt
0.4g 6%

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

Method

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.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
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.