Small Victoria cake with strawberry jam

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Victoria cake is characterized by its cut cross section, which is made by cutting a whole cake. We made it in a mini size with a diameter of 6 cm. We used homemade wheat yeast instead of baking powder, and adjusted the unique acidity of the yeast to be mild to match this cake. Please enjoy the simple taste without butter cream or powdered sugar.

○Ingredients

Butter (domestic), sugar, eggs, flour, wheat yeast, strawberry jam (strawberries, lemon juice, agar), rice syrup (brown rice, malt)

○Allergy information

Dairy ingredients, eggs, wheat

*Manufactured in facilities that use the following specific raw materials: walnuts, wheat, eggs, dairy products, peanuts, almonds, oranges, cashew nuts, kiwi fruit, soybeans, bananas, macadamia nuts, peaches, apples.

○Contents

Approximately 70g per piece (approximately 6cm x 5cm)

○Best before date

10 days including shipping date
* Please consume as soon as possible regardless of the expiration date.

Storage method

Refrigerate (below 10℃)
*It will taste better if you leave it at room temperature for about an hour.

○ Information on the origin of main raw materials

Butter: Miyazaki Prefecture (fermented butter made from raw milk from Kyushu)
Sugar: Okinawa Prefecture (cane sugar)
Eggs: Nagano Prefecture (free-range eggs)
Wheat flour: Hokkaido (organic weak flour)
Wheat yeast: Homemade (using organic whole wheat flour from Hokkaido)
Strawberry jam: Shizuoka Prefecture ( (Uses Benihoppe and Kirapika)