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Victoria Sponge

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Cake (243)      Jam (48)      Sandwich (24)      Sponge (15)      Creme Fraiche (8)      Icing Sugar (2)     


Victoria sponge


Originally called a Victoria Sandwich, it was named after Queen Victoria because of her fondness for the cake at tea time. According to WI standards for the cake to be properly classified as a Victoria Sponge, you need to use raspberry jam, caster sugar for decorating, and no cream is allowed. Well, to the WI, I say this; I didn't have raspberry jam in the house, icing sugar is less gritty than caster sugar, and its for my grandpa's birthday, so I'm treating him to cream. WI, get stuffed. Now that that is cleared up, if you would like to try my recipe for Victoria Sponge, then feel free. Based on the brands I used, each slice is about 171 calories.

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Makes: 10 servings

Ingredients



200g self-raising white flour
100g margarine
100g Truvia sweetener (or caster sugar if you prefer)



3 large eggs
1 tsp vanilla extract
1 tsp icing sugar
4 tbsp strawberry jam
4 tbsp Creme Fraiche

Method
Pre-heat the oven to 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas.
Cream the margarine with the sweetener/sugar until it is light and fluffy.



Beat the eggs with vanilla extract, and then beat into the margarine.



Fold in the flour, then divide the mixture into two sandwich tins.
Bake in the oven.



Turn the two sponges upside down so the flat base is on top.



Spread the jam and Creme Fraiche over one of the sponges.
Use the other sponge to sandwich the cake together.



Using a sieve, sift the icing sugar over the top of the cake.

Categories
#Cake
#Sponge
#Jam
#Icing Sugar
#Creme Fraiche
#Sandwich
I like this Recipe - 5
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