Cake Inventory Series- Victoria Sponge Cake

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a unique flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds nutrients and fiber.

jam

🥗Healthier: fruit puree

💰Cheaper: store-bought spread

Fruit puree offers a healthier, lower-sugar alternative.

powdered sugar

🥗Healthier: honey

💰Cheaper: granulated sugar

Honey provides natural sweetness with fewer processing steps.

Preheat the oven (temperature not specified).

Grease and line sandwich tins with baking paper.

Cream butter and caster sugar together until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Sift together self-raising flour and baking powder, then fold into the mixture gently.

Stir in milk until just combined.

Divide the batter evenly between the prepared tins.

Bake until a toothpick comes out clean (exact time not specified).

Allow cakes to cool in the tins before transferring to a wire rack.

Spread cranberry sauce (or jam) on top of one cake layer.

Place the second layer on top and decorate with double cream, strawberries, and blueberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens