Victoria Sponge with Raspberries
Easy
Valentine’s Victoria Sponge with Raspberries A small change to this classic cake makes it perfect for Valentine’s Day, or any day you want to spread a little bit of love. A classic Victoria sponge flavoured with vanilla, a generous amount of raspberry jam, lightly sweetened whipped cream and a few fresh raspberries set in a heart shape cut out of the top sponge layer = Love. If you have heart-shaped baking tins, even better, but it would still be just as cute and heart-felt with regular round baking tins.
PREP IN
15 MIN
COOK IN
30 MIN
SERVE
6-8
Victoria Sponge with Raspberries
Easy
PREP IN
15 MIN
COOK IN
30 MIN
SERVE
6-8
Introduction
Valentine’s Victoria Sponge with Raspberries A small change to this classic cake makes it perfect for Valentine’s Day, or any day you want to spread a little bit of love. A classic Victoria sponge flavoured with vanilla, a generous amount of raspberry jam, lightly sweetened whipped cream and a fe
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Ingredients
- For the sponge
- 225g unsalted butter, softened
- 225g caster sugar
- ½ tsp salt
- 4 large eggs
- 2 tsp vanilla extract
- 225g self raising flour
- For the filling
- 230-250ml double cream
- 2 tsp caster sugar
- +-180g raspberry jam
- About 14 fresh raspberries
- Icing sugar, for dusting
Method
- 1. Pre-heat oven to 180°C / 160°C fan assisted / gas 4. Grease and flour 2x 20cm (8inch) round cake tins or similarly sized heart-shaped cake tins. Set aside.
- 2. For the sponge, beat the butter, sugar and salt together with a stand or hand-held mixer until well creamed.
- 3. Add the eggs, one at a time, adding the vanilla with the last egg. Beat for about 2-3 minutes with each addition. Tip: Make sure to scrape down the sides of the bowl as needed.
- 4. Add the flour and mix just until combined and no dry flour is visible.
- 5. Divide batter evenly between the prepared cake tins, smoothing the top with a spatula or back of a spoon. Bake in the pre-heated oven until a toothpick or sharp knife comes out clean, about 25-30 minutes.
- 6. Once baked, leave to cool in baking tins on a wire rack for about 10 minutes, then carefully turn sponges out onto the wire rack and leave to cool completely.
- 7. To assemble the cake, whisk the double cream and caster sugar just until you have firm peaks that hold their shape. Set aside.
- 8. Level the top of one of the sponges by trimming with a bread knife if the cake domed a bit while baking.
- 9. Place this sponge on the serving plate then spread the raspberry jam over the top of this sponge.
- 10. Spoon about ¾ of the whipped cream on top of the jam and carefully spread it evenly just shy of the edges.
- 11. To cut a heart shape out of the second sponge, either use a large heart-shaped cookie cutter, or you can use a small sharp knife, or, use a 5cm round pastry cutter to cut out the two top mounds of a heart, then use a sharp knife to cut the sharp triangular shape for the bottom of the heart.
- 12. Carefully lift and place the sponge on top of the whipped cream, press lightly to make sure it’s sitting evenly. Dust with icing sugar.
- 13. Spread the remaining whipped cream in the cut-out heart (use a small spatula or back of a teaspoon to spread it evenly) then fill with fresh raspberries.
- 14. Best eaten on the day of assembly, but can be kept in the fridge in an airtight container for 1-2 days.
- 15. Sponges can be baked a day ahead and stored in airtight freezer bags at room temperature until needed.
