Victoria Sponge Cake

A classic, light, and airy cake filled with delicious raspberry jam and cream.

Ingredients

For the Cake:

• 225g soft unsalted butter
• 225g caster sugar
• 1 teaspoon vanilla extract
• 200g plain flour
• 25g cornflour
• 2.5 teaspoons baking powder
• A pinch of salt
• 4 large eggs, at room temperature
• 2-3 tablespoons of milk, at room temperature

For the Filling:

• 75g seedless raspberry jam
• 150g fresh raspberries
• 150ml double cream

Method

1. Preheat oven to 180C/160C Fan. Grease and line two 8-inch sandwich tins.
2. Beat butter and sugar together until creamy. Add vanilla and mix again.
3. In a separate bowl, combine flour, cornflour, baking powder, and salt.
4. Add one egg at a time to the butter-sugar mix, alternating with a tablespoon of flour.
5. Once eggs are incorporated, mix in the remaining flour. Add milk one tablespoon at a time.
6. Divide the batter between the tins and bake for 20-25 minutes.
7. Let the cakes cool completely.
8. Whip the cream until thick but slightly soft.
9. Spread jam on one cake, then add whipped cream and fresh raspberries.
10. Place the second cake on top and sprinkle with sugar.
11. Enjoy your homemade Victoria Sponge Cake!