Clotted Cream Victoria Sponge Recipe

Recipe By Slurrp

The Clotted Cream Victoria Sponge is a classic British cake that is light, fluffy, and filled with the richness of clotted cream. This cake is made with layers of buttery sponge cake, filled with a generous amount of clotted cream and strawberry jam. It is perfect for afternoon tea or any special occasion.

4.9
13 Rating -
Rate
Non Vegdiet
45minstotal
20minsPrep
20minsCook
45m.total
20m.Prep
20m.Cook
Clotted Cream Victoria Sponge
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ingredients serve

Ingredients for Clotted Cream Victoria Sponge Recipe

  • 28.13 gram Unsalted Butter, Softened
  • 28.13 gram Caster Sugar
  • 1/2 Large Eggs
  • 28.13 gram Self Raising Flour
  • 0.13 teaspoon Baking Powder
  • 25 gram Clotted Cream
  • 18.75 gram Strawberry Jam
  • as needed Powdered Sugar, For Dusting

Directions: Clotted Cream Victoria Sponge Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 180°C and grease two 8-inch cake tins.
  • STEP 2.In a large bowl, cream together the butter and sugar until light and fluffy.
  • STEP 3.Add the eggs, one at a time, beating well after each addition.
  • STEP 4.Fold in the flour and baking powder until well combined.
  • STEP 5.Divide the batter evenly between the prepared cake tins and smooth the tops.
  • STEP 6.Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • STEP 7.Remove from the oven and let the cakes cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
  • STEP 8.Once the cakes are completely cool, spread a layer of clotted cream on one cake and strawberry jam on the other.
  • STEP 9.Sandwich the cakes together and dust the top with powdered sugar.
  • STEP 10.Serve the Clotted Cream Victoria Sponge with a cup of tea and enjoy!

Cooking Tips

  • Make sure all the ingredients are at room temperature before starting.
  • Be careful not to overmix the batter, as this can result in a dense cake.
  • If you don't have clotted cream, you can use whipped cream as a substitute.

Storage and Serving

  • Store the Clotted Cream Victoria Sponge in an airtight container at room temperature for up to 3 days.
  • Serve the cake at room temperature for the best flavor and texture.
  • You can also refrigerate the cake if you prefer it chilled.
Nutrition
value
192
calories per serving
8 g Fat6 g Protein23 g Carbs3 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    6g
  • Carbs
    23g
  • Fiber
    3g

MacroNutrients

  • Carbs
    23g
  • Protein
    6g
  • Fiber
    3g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    2mg
  • Vitamin A
    54mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    27mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    18mg
  • Manganese
    < 1mg
  • Phosphorus
    87mg
  • Selenium
    15mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp