Victoria Sponge Cake with Raspberry Jam and Clotted Cream

A classic British dessert featuring a light and airy sponge cake filled with sweet raspberry jam and rich clotted cream.

Prep Time

20 minutes

Total Time

45-50 minutes

Calories

3384 kcal

Difficulty

Easy

Equipment

5 items

Cost

£0.89/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

225gSelf-raising flour(Sifted)

£0.35

225gCaster sugar

£0.40

225gSoftened butter(Unsalted)

£1.80

4Eggs(Large)

£1.20

1tspBaking powder(Optional, for extra lift)

£0.05

4tbspRaspberry jam(Seedless or with seeds, to taste)

£0.30

200gClotted cream

£3.00

1tbspIcing sugar(For dusting (optional))

£0.05

Total Cost

£7.15

£0.89 per serving

Instructions

1.
Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and line two 8-inch round cake tins with parchment paper.
2.
In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Use an electric mixer for best results.
3.
Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. If the mixture curdles, add a tablespoon of flour.
4.
Gently fold in the sifted self-raising flour (and baking powder, if using) until just combined. Be careful not to overmix.
5.
Divide the batter evenly between the prepared cake tins and spread to the edges.
6.
Bake for 25-30 minutes, or until the cakes are golden brown and a skewer inserted into the centre comes out clean. Check after 20 minutes, if browning too quickly, cover loosely with foil.
7.
Let the cakes cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
8.
Once the cakes are completely cool, spread raspberry jam evenly over the top of one cake. Dollop spoonfuls of clotted cream over the jam.
9.
Carefully place the second cake on top of the clotted cream, creating a sandwich.
10.
Dust the top of the cake with icing sugar (optional).
11.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (155g)

3384 kcal / 14161 kJ

Carbs

350g

135% of RDA

Fat

208g

297% of RDA

Protein

36g

72% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

248 g

276% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

130 g

650% of RDA

Chef's Tips

For a lighter cake, you can replace some of the butter with applesauce.

Make sure the butter is properly softened to avoid lumps in the batter.

Don't open the oven door frequently during baking to prevent the cakes from sinking.

If you don't have self-raising flour, you can use plain flour and add 2 teaspoons of baking powder.

For a lemon variation, add the zest of one lemon to the batter.

Cake is best eaten fresh. Store leftovers in an airtight container.

Cooking Equipment

Oven

2 x 8-inch round cake tins

Mixing bowls

Electric mixer or whisk

Parchment paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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