This Victorian sponge cake with berries is just divine
The great thing about spring is that berries are coming back into season – and we’re celebrating with this light-as-air Victorian sponge cake with berry-ripple cream. Yum!
Raspberry-ripple Victoria sponge
Serves 8
Preparation: 40 minutes
Baking: 20 minutes
Preparation: 40 minutes
Baking: 20 minutes
Ingredients:
- 200 g butter, softened
- 200 g caster sugar
- 4 large free-range eggs, beaten
- 200 g self-raising flour
- 2 T milk
- 1 t baking powder
- 2–3 T strawberry jam, softened or warmed
- 1 cup cream
- 1 t vanilla paste
- 160 g fresh raspberries, plus extra for serving
- Icing sugar, for dusting
Method:
- Preheat the oven to 190C. Grease and line 2 x 20 cm springform cake tins.
- Cream the butter and sugar together. Add the eggs and mix to combine. Fold in the flour, milk and baking powder.
- Divide the mixture between the two tins and smooth the surface. Bake for 20 minutes until cooked through. Cool completely.
- To assemble, spread the jam onto one of the cakes. Whip the cream and add the vanilla. Smash the raspberries into the cream and fold through to ripple. Spread over the jam and carefully top with the other cake. Dust with icing sugar and serve immediately with more berries.
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