Victoria Sponge Cake
A Victoria sponge cake with a light fluffy vanilla sponge, raspberry jam and vanilla buttercream.
What's in the mix?
Free range eggs, flour and natural vanilla flavouring creates our award-winning light and fluffy Victoria Sponge. The buttercream is made from English butter and natural vanilla flavouring which is complemented perfectly with quality raspberry jam.
Our buttercream is wonderfully thick and creamy. It is naturally flavoured with vanilla and matches perfectly with the crushed raspberry jam.
Raspberry Jam filling
Topped with icing sugar
How do I look?
Our award-winning Victoria Sponge Cake has a light and fluffy vanilla sponge which is sandwiched together with crushed raspberry jam and a generous layer of vanilla buttercream. It is finished on top with a delicate dusting of icing sugar.
|Product||Serves||Pack Weight||Cake Diameter||Cake Depth||Ambient Shelf Life|
|Victoria for 8||8||1kg ℮||17.00cm||8.00cm||10 days|
|Victoria for 16||16||1.7kg ℮||24.00cm||8.00cm||10 days|
Have you tried?
Sugar, self raising flour (wheat flour, raising agents (sodium bicarbonate, mono calcium phosphate), calcium carbonate, iron, niacin, thiamin), margarine (palm oil, rapeseed oil, salt, emulsifier E475, flavouring, sunflower oil, colours (curcumin, annatto), eggs, butter (milk), raspberry jam (glucose-fructose syrup, raspberries, sugar, gelling agent: pectin, acidity regulators: citric acid and/or sodium citrate, elderberry extract), natural vanilla flavour.
ALLERGENS IN BOLD. Made in a bakery where almonds and walnuts are used.
All of our cakes are baked in the same kitchen and although we do all we can to minimise the risk of cross-contamination we cannot 100% guarantee this.