Victoria sponge cake

150g caster sugar
150g reduced-fat spread
150g self-raising flour
3 eggs
1 x 5ml spoon baking powder
3 x 15ml spoon jam
vegetable oil for greasing tins  

2 sandwich cake tins, weighing scales, pastry brush, large mixing bowl, electric hand whisk, sieve, metal spoon, spatula, palette knife, cooling rack and measuring spoons.

1. Preheat the oven to 180ºC, gas mark 4.  
2. Grease and line 2 sandwich cake tins using greaseproof paper.   
3. Cream the sugar and spread together using an electric hand whisk until light and fluffy.  
4. Crack the eggs into a small bowl and beat with a fork.   
5. Gradually add the beaten egg to the spread and sugar. 
6. Sift the flour and baking powder into bowl or onto a plate or piece of greaseproof paper.  
7. Fold the flour and baking powder into the mixture, a spoon full at a time.  
8. Divide the mixture equally between the cake tins.   
9. Place in the oven and bake for 15 – 20 minutes, until golden brown and springy to the touch.  
10. Remove from the tins immediately and allow and place on a cooling rack.  
11. Once completely cooled, spread the jam over the base of one cake.  
12. Place the other sponge on top and dust with icing sugar to serve. 

• When lining a sandwich cake tin it is only necessary to line the bottom of the tin. The sides can be greased with oil and a pastry brush. 
• Turn up the flavour: Try using lemon curd, or fresh raspberries as an alternative filling for the cake. 
• Focus on fibre: Replace half the flour with wholemeal flour to boost the fibre content of this dish. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, for those with an allergy to gluten, use a gluten-free flour. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe makes 12 portions or slices based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?