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Chocolate victoria sponge

Calories per serving 145.

ingredients

makes 8 slices.
3 eggs
75 g (2 3/4 oz) caster sugar
75 g (2 3/4 oz) plain white flour
25 g (1 oz) cocoa powder

for the filling

3 tablespoons reduced sugar strawberry jam
scant 1/2 (us) cup (100 ml) 0% fat Greek style plain yogurt

to decorate

1 teaspoon icing sugar
15 g (1/2 oz) plain chocolate curls

method

1. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C.

2. Line the base of two 19 cm (7 1/2 inch) round non stick cake tins with non stick baking parchment.

3. Place the eggs and caster sugar in a mixing bowl and whisk with electric beaters for 5 minutes, until you have a pale, fluffy mixture - when you lift the whisk, it should leave a trail.

4. Sift in the flour and cocoa powder and fold them in using a metal spoon, taking care not to knock too much air out.

5. Divide the mixture between the two tins and bake for 20 minutes, until the sponges are firm and springy to the touch.

6. Transfer the cakes to a wire rack to cool completely.

7. When cool, spread one of the cakes with the jam, top with the yogurt and place the second cake over the top.

8. Put the cake on a serving plate and dust the top with icing sugar, and then scatter the chocolate curls over the top.

What did you think?

51 people have helped to review this recipe. Thankyou!

Inedible.
posted by Helen @ 03:06AM, 6/30/09
Seriously. DO NOT USE THIS RECIPE. It doesn't work. I was left with a dense slab that wouldn't come out of the cake tin without serious hitting, was totally inedible, and once prized from the tin could be held and wobbled. I think it even bounced. Only option was to give to chickens. Even they were suspicious.
Way that works
posted by dan @ 07:47AM, 7/24/09
There should be equal amounts butter, sugar and flour.
Mix the butter and sugar then add eggs (2 for every 125g of sugar (or flour or butter as they're all equal))
add a tablespoon of the flour to the mixture if it curdles while mixing.
once smooth add the flour and cocoa powder and fold in.
then bake at 200 degrees C for 25 mins.
Rock Hard Cake
posted by courtney crane @ 02:07PM, 1/24/10
I followed the instructions carefully and the cake was rock hard not spoongey as stated NO ONE LIKED IT.
Very nice
posted by cathy jones @ 11:25AM, 2/14/10
I made this cake today for valentines day - I used 3oz of everything and 3 eggs - cooked for just under 20 mins and was lovely and light and spongey :)
Worked fine for me
posted by Will @ 02:46PM, 3/07/10
As with Cathy above I used 3oz of everything and a bit more cocoa :P than on the recipe and it came out just fine. Thanks for the recipe :)

As with all sponges make sure you get plenty of air in before you pour and start checking from about 16 mins in to make sure you don't overcook.

Thanks to the poster :)
Victoria?
posted by Bobbin @ 10:22AM, 4/23/10
That is a Genoese sponge, needs much more careful handling than a Victoria.
Shouldn't say Victoria if not!!
posted by Alice @ 02:05PM, 6/24/10
Didn't work at all for me either was edible though was just very flat and biscuit like. Followed another recipe for victoria sponge and this was a success!
It does not work :(
posted by katie @ 08:52AM, 2/19/11
I just made the cake and it was rock hard. i think you should you self raiseing flour not plain white flour change it it would of been nic e
Cement slab
posted by susanne elmantawy @ 12:27PM, 4/11/11
This must be the worst recipe ever, if you need cement or you are short of a brick this cake will do, my bin ate the whole cake!
Standard sponge cake - not a victoria sponge
posted by Steve G @ 07:31AM, 8/22/12
I have not made this recipe but I have made one that has no cocoe in it. Very simply there is no raising agent in this recipe and it relies on getting air into the egg-sugar mixture before adding the flour. The best way would be to whisk the egg whites until stiff. then beat in the sugar to the whites. Seperately beat the egg yolks and when no longer increasing in volume add to beaten egg white. Fold together with sived flour and cocoa. It should be noted that you must ensure that all all untensils used for making the cake are bone dry. The egg whites will not stiffen if there is any water present.
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