Victoria Sponge Cake Recipe
With Raspberries

FOR THE CAKE

1/2 cup butter, softened
4 eggs
1 cup granulated sugar
4 tbsps. milk
1 tsp. vanilla extract
2 cups cake and pastry four
1/8 tsp. salt
2 tsps. baking powder

FOR THE FILLING

4 tbsps. raspberry jam
2 cups fresh ripe raspberries
1 1/2 cups heavy whipping cream, chilled
2 tbsps. confectioners (icing)sugar

FOR THE TOPPING

whipping cream and fresh raspberries for garnishing

Directions

FOR THE CAKE

In a bowl, combine the cake flour, salt and baking powder.

In another bowl cream the butter and the granulated sugar with an electric mixer, until fluffy.

Add the vanilla, continue to beat, and add the eggs, one at a time, while continuing to mix until well combined.

On low speed, gradually add the flour mixture, and then the milk, one spoon at a time until well combined.

Divide the batter and transfer into two 8" or 9"round cake pans, that have been lined with buttered parchment paper in the bottom of each pan. Smooth the top with back of a spoon.

Bake at 350° F for about 20 - 25 minutes, or if a toothpick inserted in the center comes out clean, and cakes are beginning to come away from the pan edges.

Allow cakes to cool for 10 minutes, then invert cake to cooling rack and cool for about 1 hour.

FOR THE FILLING

In a chilled bowl, whip the whipping cream with the confectioners (icing) sugar until peaks form.

Transfer one cooled cake to a plate (inverted), and spread the raspberry jam over top.

Place fresh raspberries over top of jam, then spread half of the whipped cream overtop of the berries (leave a 1" border around the edge of the cake).

Top with the second cake (right-side up), and frost with the remaining half of the whipping cream.

Garnish with fresh raspberries.

Cover and refrigerate until ready to serve.

Serves 8.

Enjoy this Victoria Sponge Cake Recipe!

GO to Cake Stands - How to Display Your Home Baking

GO to Flour Storage - How to Keep Your Flour Fresh