Simple Raspberry Victoria Sponge
- Cook time: 45mins
- Serves: 10
- Difficulty: Easy
Ingredients
- 6 free-range eggs
- 300g caster sugar
- 300g self-raising flour
- 1½ tsp baking powder
- 300g butter, at room temperature
- 3 tbsp milk
- ½ cup raspberry jam
- 300ml thickened cream, whipped to firm peaks
- 1 cup fresh raspberries, to serve
- Mint leaves, to serve
- Icing sugar mixture, to dust
Method
- Preheat oven to 160C, with steam. Grease and line two 20cm round cake tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
- Break eggs into a large mixing bowl, then add sugar, flour, baking powder, butter and milk. Mix together until well combined with an electric hand mixer. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
- Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from bowl and gently smooth the surface of the cakes.
- Bake cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Set aside to cool for 5 minutes. Run a palette knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
- To assemble the cake, place one cake upside down onto a plate and spread it with jam. Spread over whipped cream. Top with second cake, top-side up. Top with raspberries and dust with icing sugar, and garnish with mint leaves.
