Try this Victoria Sponge Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven 160°c
Cream butter and sugar until pale and fluffy.
Gradually add eggs, beating well after each addition.
Sift over flour and fold together using large metal spoon. Next fold in the milk.
Divide mixture equally between sandwich tins and level the surface of each. Bake in the centre of the oven for 25-30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1090g) | ||
Recipe Makes: 1 | ||
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Calories: 3862 | ||
Calories from Fat: 2024 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 224.9g | 300 % | |
Saturated Fat 128.6g | 643 % | |
Monounsaturated Fat 62.9g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 2177.2mg | 670 % | |
Sodium 3448.2mg | 119 % | |
Potassium 895mg | 24 % | |
Total Carbohydrate 395.8g | 116 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 389.8g | ||
Protein 75g | 107 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3862
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