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5 from 4 votes

Slow Cooker Victoria Sponge

Bake a traditional British Victoria Sponge in your slow cooker, ideal for afternoon tea
Course Baking
Cuisine British, Slow Cooker
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 421kcal

Equipment

  • round slow cooker

Ingredients

  • 150 g self raising flour
  • 150 g butter unsalted
  • 150 g caster sugar
  • 3 medium eggs
  • 1 tsp baking powder
  • 1 tbsp milk

For the filling:

  • strawberry jam
  • double cream whipped
  • fresh strawberries

Instructions

  • Grease and line your slow cooker pot. I used two large cake cases in my round 3.5 litre slow cooker.
  • Make the cake mixture by placing all of the ingredients in a large bowl and mixing using a hand-mixer until well combined.
  • Pour the mixture into the pot and turn to high. Cook on high for approximately 1.5 hours. Before you put the lid on, put a tea towel or some squares of kitchen roll under the lid to catch drips. Fold the sides of the tea towel up so they go over the lid. This prevents the top of your cake from going soggy from the condensation on the lid dripping onto it.
  • Keep an eye on your cake near the end of the time to avoid burning. If it looks like one side is browner than the other, rotate the bowl. Use a cake tester or skewer to check that the cake is cooked through, and remove the pot from the slow cooker once the tester comes out clean.
  • Allow the cake to cool fully. When you are ready to serve, slice in half, fill with a layer of strawberry jam and a layer of whipped cream. Put the remaining cream on top and decorate with sliced strawberries. Serve immediately and store any remaining cake in the fridge, due to the cream.

Nutrition

Calories: 421kcal | Carbohydrates: 42g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 136mg | Sodium: 172mg | Potassium: 137mg | Sugar: 25g | Vitamin A: 925IU | Vitamin C: 1.2mg | Calcium: 65mg | Iron: 0.6mg