91% would make again
PBJ Victoria Sponge
June 10, 2019
Ingredients
for 8 servings
Sponge
- 1 ½ cups self-raising flour (200 g)
- 1 cup caster sugar (200 g)
- 1 teaspoon baking powder
- 2 teaspoons milk
- ¾ cup butter (200 g)
- 4 eggs, beaten
- strawberry jam
- icing sugar
Peanut Butter icing
- ½ cup butter (100 g)
- 1 cup icing sugar (100 g)
- ⅓ cup peanut butter (100 g)
Nutrition Info
- Calories 567
- Fat 37g
- Carbs 51g
- Fiber 1g
- Sugar 36g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Add the flour, sugar, baking powder, milk, softened butter and beaten eggs to a large mixing bowl, and mix until a smooth batter is formed.
- Grease two cake tins and cover in flour. Divide the cake mixture between the two cake tins
- Bake the two cakes for 20 minutes at 190°C (375°F) until golden brown and springy to touch.
- To make the peanut butter icing, add the softened butter, icing sugar and peanut butter into a mixing bowl, and beat until smooth.
- Remove the first sponge from the cake tin and spread strawberry jam onto the underside.
- Remove the second sponge from the cake tin and spread the peanut butter icing onto the top.
- Place the jam covered sponge on top of the peanut butter covered sponge.
- Sprinkle cake with icing sugar.
- Enjoy!
Ingredients
for 8 servings
Sponge
- 1 ½ cups self-raising flour (200 g)
- 1 cup caster sugar (200 g)
- 1 teaspoon baking powder
- 2 teaspoons milk
- ¾ cup butter (200 g)
- 4 eggs, beaten
- strawberry jam
- icing sugar
Peanut Butter icing
- ½ cup butter (100 g)
- 1 cup icing sugar (100 g)
- ⅓ cup peanut butter (100 g)
Nutrition Info
- Calories 567
- Fat 37g
- Carbs 51g
- Fiber 1g
- Sugar 36g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Add the flour, sugar, baking powder, milk, softened butter and beaten eggs to a large mixing bowl, and mix until a smooth batter is formed.
- Grease two cake tins and cover in flour. Divide the cake mixture between the two cake tins
- Bake the two cakes for 20 minutes at 190°C (375°F) until golden brown and springy to touch.
- To make the peanut butter icing, add the softened butter, icing sugar and peanut butter into a mixing bowl, and beat until smooth.
- Remove the first sponge from the cake tin and spread strawberry jam onto the underside.
- Remove the second sponge from the cake tin and spread the peanut butter icing onto the top.
- Place the jam covered sponge on top of the peanut butter covered sponge.
- Sprinkle cake with icing sugar.
- Enjoy!
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