Victoria Sponge cake with chocolate cream filling

£30.00£235.00

Victoria Sponge cake with chocolate cream filling. Choose from a variety of chocolate cream fillings. Three layers of Victoria vanilla sponge and two layers of cream.

If you need this or any other cake on shorter notice than what we provide online, please call us and we may be able to accomodate you.

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Description

Victoria Sponge cake with chocolate cream filling.

We make a traditional Victoria sponge and provide a choice from a variety of chocolate cream fillings.

Our bakers produce three layers of Victoria sponge and supplement with two layers of cream.

We top the cake with a mixture of fruits and chocolates.

We also provide the option of writing a personalised message on top of the cake at no extra cost.

Our recipe consists of only the best and freshest ingredients.

Victoria sponge cake with chocolate

The Victoria sponge originates from the nineteenth century and was named after Queen Victoria.

Victoria was famous for eating what became known as Victoria sponge cakes with her afternoon tea.

In our Victoria sponge with chocolate, we provide the option of many delicious chocolate cream fillings. These are Chocolate chantilly cream, chocolate buttercream, chocolate fudge cream, chocolate orange cream, double chocolate cream, nutella cream spread and nutella double chocolate cream.

If you would like a Victoria sponge cake that is filled with a non-chocolate cream, please click on the link below.

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More information

We use Victoria sponge for a number of other cakes, including for our cupcakes.

If you would like to buy this or any other product on shorter notice than is available online, please call us and we may be able to accommodate you.

We recommend consuming our Italian cream pastries within 48 hours of purchase and our fresh cream pastries within 24 hours of purchase.

We accept no liability for products damaged after you have collected or received your order.

Please note that the colour of a product may differ slightly from its online appearance. This could be due to lighting, computer or phone settings and the products we use.

Additional information

Shape

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Filling

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Ingredients

Victoria sponge: Sugar, Wheat Flour (Statutory additives: Calcium carbonate, Iron, Thiamine, Nicotinamide), Modified Potato Starch, Milk Protein, Raising Agents: E450i, E501ii, Wheat Gluten, Emulsifiers: E475 (Sunflower Oil), E481 MB, Salt, Modified Maize Starch, Stabilisers: E466, E415, E412, Whole Egg Powder, Eggs, Water, Vegetable oil, Flavouring components: flavouring substances, flavouring preparations, Propylene glycol, Caramel sugar syrup, Thickener: Xanthan gum; Acidity regulator: Citric acid; Preservative: Potassium sorbate

Allergens

Our bakery handles all of the eight major food allergens; dairy, gluten, nuts, peanuts, egg, soya, sesame and sulphites.

While we do have in place procedures that cater for customers who are following a special diet or have a food allergy or intolerance, as all of our ingredients and products are stored and handled on the same site we cannot 100 per cent guarantee that there won’t be some cross-contamination.

Therefore, if you suffer from any severe allergies or intolerances to any of the above allergens, we would kindly ask you to not eat our products.

For full information on the nutrition and allergens in our products, please read this page (Iink to page).

Advice

All cakes that you order from us should be stored in a refrigerator until they are ready to eat.

We recommend consuming our Italian cream pastries within 48 hours of purchase and our fresh cream pastries within 24 hours of purchase.

When transporting and storing our products, please ensure they are placed in an upright position with nothing on top. We accept no liability for products damaged after you have collected or received your order.

Please note that the colour of a product may differ slightly from its online appearance. This could be due to lighting, computer or phone settings and the products we use.

For our full terms and conditions please click here