Victoria Cake

Victoria Cake

A deliciously light buttery sponge, filled with a layer of buttercream and raspberry jam.

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Frosting (18%) (Icing Sugar, Butter (Milk), Vegetable Margarine (Palm Oil, Rapeseed Oil, Water, Emulsifier: E471),Water, Flavouring), Sugar, Egg, Rapeseed Oil, Raspberry Jam (Glucose Syrup, Raspberry Puree, Sugar, Acidity Regulators: E330, E331; Gelling Agent: E440(i); Colour: E163), Water, Cake Concentrate (Modified Starch (Waxy Maize, Potato), Wheat Starch, Raising Agents: E450(i), E501; Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Emulsifiers: E471, E477, E481; Rapeseed Oil, Glucose, Preservative: E202; Wheat Protein, Acid: E330; Stabiliser: E415), Sweet Dusting (2%) (Glucose, Cornflour, Palm Oil), Humectant: E422; Flavouring, Raising Agents: E450(i), E501.

Allergy Advice

For Allergens, including cereals containing gluten, see ingredients in bold.

Produced in a factory that also handles: almonds, brazil nuts, cashews, hazelnuts, pecans, pistachios, walnuts, sulphites, mustard, sesame.

Nutritional Information

Nutritional Information
Typical values per 100g per serving (127g)
Energy 1744 kJ 2215 kJ
416 Kcal 528 Kcal
Fat 19.4g 24.6g
of which saturates 3.7g 4.7g
monounsaturates 10.5g 13.3g
polyunsaturates 4.4g 5.6g
Carbohydrate 57.1g 72.5g
of which sugars 36.7g 46.6
Fibre 0.0g 0.0g
Protein 3.2g 4.1g
Salt 0.475g 0.603g

Storage Instructions

Hand-finished 9” diameter cake, each pre-portioned into 14 slices, and sold frozen for you to defrost when needed.

Once defrosted, store cake at room temperature – not in the fridge.

5 days shelf life from defrost when stored under a cake dome or equivalent.

At the end of a business day, it is advisable to wrap the cakes back up and store in a cool, dark place.