15
Classic Victoria Sponge with Raspberries and Cream
Serves 8
Everyone’s favourite, the Classic Victoria Sponge. Perfect for afternoon tea or even as a
birthday cake. This uses fresh cream as a filling but if you prefer a sweeter butter cream just
substitute it instead.
• 250g butter, very soft butter
• 250g golden caster sugar
• 4 large free range eggs
• 250g self-raising flour
• 1 tsp. baking powder
• 4 tbsp. good quality raspberry conserve
• 400ml double cream
• Handful of fresh raspberries
• Icing sugar to dust
METHOD
1. Pre-heat the oven to 190°C and grease and line 2 x 20cm sandwich tins with baking
parchment.
2. Add the butter and sugar to the bowl. Add the beater attachment to the machine and the
splashguard if using.
3. Turn the speed dial to 1-2 for 30 seconds to incorporate the butter and sugar and
increase the speed until the mixture turns from a yellow colour to almost white, you may
need to scrape down the bowl to ensure everything is mixed together.
4. Add the eggs and a heaped spoonful of flour and beat until fully incorporated scraping
down the bowl if necessary. Switch off the control dial.
5. Add the flour and mix to incorporate the flour, when flour has been incorporated, switch
off the machine, do not over-mix.
6. Divide the mixture between the two tins and using a palette knife spread the mixture
evenly. Bake for 20-25 minutes or until they are just firm to touch. Leave to cool slightly
then remove from the tins and leave to cool on a wire rack bottom side down.
7. Clean the mixing bowl and then add the double cream to the bowl, add the whisk
attachment and the splashguard to the machine. Whisk on maximum speed until a soft
peak is formed.
8. Spread the cream on top of one of the cakes and sprinkle over the fresh raspberries.
Spread the raspberry conserve on the bottom side of the remaining cake and place on
top of the raspberries and cream.
9. Dust the top of the cake with icing sugar and serve in big slices.
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2017-06-09 3:17 PM
