Peanut Butter Victoria Sponge
Prep
20 min
Cook
12 min
Serves
12
Skill
Vegetarian
Prep
20 min
Cook
12 min
Serves
12
Skill
Light and fluffy sponge cake swirled with peanut butter – plus a creamy peanut butter filling paired with sweet berries? Perfection.
Ingredients
- 1/4 cup peanut butter, smooth
- 1/4 cup So Good™ Unsweetened Almond Milk
- 1/2 cup plain flour (70 g)
- 1/3 cup cornflour (35 g)
- 1 tsp baking powder
- 4 large eggs, room temp
- 1/2 cup caster sugar (110 g)
- 1/4 tsp salt
For the filling
- 150 g strawberries, thickly sliced
- 2 Tbs strawberry jam
- 1 cup low fat Greek yoghurt
- 2 Tbs peanut butter, smooth
- 1 Tbs icing sugar, for dusting
- whole strawberries, for garnish
Nutrition per serving
770 kJ
energy kj
7 g
protein
2 g
saturated fat
1.5 g
dietary fibre
23 g
carbohydrate
16 g
sugars
176 mg
sodium
Method
- Preheat oven to 180°C. Lightly spray 2 x 20cm round cake tins with oil, line bases with rounds of baking paper and spray again.
- Combine peanut butter and So Good Almond milk in a jug and whisk with a fork for a minute or two until smooth, set aside. Combine the flours and baking powder, and sift the mixture three times to aerate.
- Place the eggs, sugar, and salt, in a large bowl and beat – with an electric mixer or electric whisk – on high speed for 6 - 7 minutes, until pale, thick and tripled in volume.
- Sift half the flour mixture over the egg mixture. Use a spatula to fold flour into the eggs. Add peanut butter mixture and gently stir to incorporate. Sift over the remaining flour and fold in, until no white streaks remain.
- Divide batter between the prepared pans, and smooth the surface. Bake cakes 12 - 14 minutes, or until the edges have just come away from the side of the tins. Cool cakes in tins for 10 mins. Turn out onto a wire rack and let cool completely.
- For the filling, combine sliced strawberries and jam in one bowl, and yoghurt and peanut butter in another bowl. Place one cooled cake on a serving platter and spread with the peanut butter cream. Spoon over strawberry mixture, then top with second cake. Dust with icing sugar and decorate with extra strawberries.
- 1/4 cup peanut butter, smooth
- 1/4 cup So Good™ Unsweetened Almond Milk
- 1/2 cup plain flour (70 g)
- 1/3 cup cornflour (35 g)
- 1 tsp baking powder
- 4 large eggs, room temp
- 1/2 cup caster sugar (110 g)
- 1/4 tsp salt
For the filling
- 150 g strawberries, thickly sliced
- 2 Tbs strawberry jam
- 1 cup low fat Greek yoghurt
- 2 Tbs peanut butter, smooth
- 1 Tbs icing sugar, for dusting
- whole strawberries, for garnish
Nutrition per serving
770 kJ
energy kj
7 g
protein
2 g
saturated fat
1.5 g
dietary fibre
23 g
carbohydrate
16 g
sugars
176 mg
sodium
- Preheat oven to 180°C. Lightly spray 2 x 20cm round cake tins with oil, line bases with rounds of baking paper and spray again.
- Combine peanut butter and So Good Almond milk in a jug and whisk with a fork for a minute or two until smooth, set aside. Combine the flours and baking powder, and sift the mixture three times to aerate.
- Place the eggs, sugar, and salt, in a large bowl and beat – with an electric mixer or electric whisk – on high speed for 6 - 7 minutes, until pale, thick and tripled in volume.
- Sift half the flour mixture over the egg mixture. Use a spatula to fold flour into the eggs. Add peanut butter mixture and gently stir to incorporate. Sift over the remaining flour and fold in, until no white streaks remain.
- Divide batter between the prepared pans, and smooth the surface. Bake cakes 12 - 14 minutes, or until the edges have just come away from the side of the tins. Cool cakes in tins for 10 mins. Turn out onto a wire rack and let cool completely.
- For the filling, combine sliced strawberries and jam in one bowl, and yoghurt and peanut butter in another bowl. Place one cooled cake on a serving platter and spread with the peanut butter cream. Spoon over strawberry mixture, then top with second cake. Dust with icing sugar and decorate with extra strawberries.