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Quick Victoria Sponge Traybake
45 mintime
Easydifficulty
10Servings
—Rating
Nutrition facts
500 kcalCalories
5 gProtein
55 gCarbs
28 gFat

Per serving · Approximate values estimated by AI

BritishCakesEasy Baking

Quick Victoria Sponge Traybake

70% authentic · British

A simplified, faster version of the classic Victoria Sponge, baked in a single tray for easy slicing and serving. Still captures the essence of jam and cream.

Ingredients

Servings10
  • Unsalted butter, softened200g
  • Caster sugar200g
  • Eggs, free-range4 medium
  • Self-raising flour200g
  • Milk2 tbsp
  • Raspberry jam150g
  • Double cream250ml
  • Powdered sugar, for dusting2 tbsp
  • Salt1 pinch

Steps

  1. 1

    Preheat oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and line a 20x30cm (12x8in) baking tin.

  2. 2

    Cream butter and sugar until light and fluffy.

  3. 3

    Beat in eggs one at a time, adding a little flour if needed to prevent curdling.

  4. 4

    Fold in the remaining flour and milk.

  5. 5

    Pour into the prepared tin and level the surface.

  6. 6

    Bake for 25-30 minutes, or until a skewer comes out clean.

  7. 7

    Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

  8. 8

    Whip the cream until soft peaks form.

  9. 9

    Spread jam over the cooled cake, then top with whipped cream.

  10. 10

    Dust with powdered sugar and cut into squares.

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