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Basic Victoria Spongecake

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  • Author: Veronica Lavenia
  • Yield: 8-10 servings 1x


A classic recipe named in honor of Queen Victoria, who enjoyed it during a tasting of afternoon tea, this cake is simple and quick to prepare.


  • 75 ml (3 oz) mild extra virgin olive
  • 100 g (3½ oz) light brown sugar
  • 2 organic eggs
  • 250 (7 oz) wholemeal Kamut flour, sifted
  • 1 tsp organic baking powder
  • 1 teaspoon vanilla powder
  • pinch of sea salt

For the filling:

  • 100 g (3½ oz) Gianduja chocolate spread
  • icing sugar to taste


  1. Preheat oven to 180°C (350°F/Gas 4).
  2. Mix the oil with brown sugar. Add yolks one at a time, beating each addition.
  3. Pour the sifted flour, baking powder, vanilla and salt, stirring the mixture just enough to mix the ingredients together.
  4. Pour the batter into muffin tins or ramequin, greased or lined with baking paper.
  5. Bake for 45 minutes.
  6. Once cooled, cut the cakes in half and stuffed with Gianduja chocolate spread. Dust, if desired, with icing sugar
  • Category: Dessert, Baking
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