Snack · 55 min · british

Victoria Sponge

British flavors, weeknight effort. All-purpose flour meets baking powder in a 55-minute snack worth keeping in rotation. The macros do the talking: 6g protein, 52g carbs, and 24g fat in every 440-calorie serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups All-purpose flour
• 2 tsp Baking powder
• 1 cup Butter
• 1 cup Granulated sugar
• 4 Eggs
• 0.5 cup Raspberry jam
• 1 cup Heavy cream
• 2 tbsp Powdered sugar

Steps

1. Weigh the eggs in their shells, then use equal weights of butter, sugar, and flour — the Victorian ratio that never fails. Cream the butter and sugar until very pale, 5 full minutes.
2. Beat in the eggs one at a time with a spoon of flour each time, then fold in the rest of the flour gently.
3. Divide between two lined 8-inch tins and bake at 350°F for 20 to 25 minutes until golden and springy. Cool completely — warm cake melts the filling.
4. Whip the cream to soft peaks. Spread one layer with jam, then cream, and sandwich with the second layer.
5. Dust with powdered sugar. Serve with afternoon tea, cut into modest slices that nobody will actually stick to.

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