PBJ Victoria Sponge
Simple sponge cake is filled with strawberry jam and topped with peanut butter icing for a new take on the classic PB&J combo. It makes a cheeky treat for afternoon tea.
91% would make again
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
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 544
- Fat 33g
- Carbs 57g
- Fiber 0g
- Sugar 43g
- Protein 6g
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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