Raspberry Victoria Sponge Recipe

raspberry victoria sponge cake

Summer in a cake with fresh Scottish raspberries

Summer means fresh fruit and with fresh Scottish raspberries in season we used these instead of strawberries.  We much prefer a raspberry to a strawberry, be them fresh or in jam.  Go crazy with the amount of raspberries to use here, as they are so tasty.  Thanks to Scotty Brand for supplying the fresh Scottish raspberries.

raspberry victoria sponge cake

Ingredients

175g butter, softened
175g caster sugar
3 eggs
175g self-raising flour
250ml double cream – whipped.
1 tsp vanilla extract
1 tbsp icing sugar, plus extra for decoration
400g fresh raspberries
4 tbsp raspberry jam

Method

Pre-heat the oven to 180°C.
Butter and line with parchment paper, two 18cm (7in) sandwich tins.
Beat together the butter and the sugar until fully mixed and the colour is pale and fluffy.
Add the eggs, one at a time, beating well.
Add the flour and fold in.
Divide the mixture evenly between the tins.
Bake in the oven for 20 minutes until the sponge cakes have risen.
Cool the cakes on a wire rack.
Once the cakes are cool spread the jam on one of the sponge cakes.
Spread half of the whipped cream on top.
Place half of the raspberries on top of the cream.
Place the other sponge cake on top and spread with the remaining whipped cream or pipe the cream on top.
Arrange the remaining raspberries on top of the cream.
Dust with icing sugar for extra oooohness.

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raspberry victoria sponge cake

raspberry victoria sponge cake

raspberry victoria sponge cake

Raspberry Victoria Sponge Cake

Fresh Scottish raspberries with whipped cream in this Victoria sponge cake
Course afternoon tea, cake

Ingredients
  

  • 175 g butter softened
  • 175 g caster sugar
  • 3 eggs
  • 175 g self-raising flour
  • 250 ml double cream - whipped.
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar plus extra for decoration
  • 400 g fresh raspberries
  • 4 tbsp raspberry jam

Instructions
 

  • Pre-heat the oven to 180°C.
  • Butter and line with parchment paper, two 18cm (7in) sandwich tins.
  • Beat together the butter and the sugar until fully mixed and the colour is pale and fluffy.
  • Add the eggs, one at a time, beating well.
  • Add the flour and fold in.
  • Divide the mixture evenly between the tins.
  • Bake in the oven for 20 minutes until the sponge cakes have risen.
  • Cool the cakes on a wire rack.
  • Once the cakes are cool spread the jam on one of the sponge cakes.
  • Spread half of the whipped cream on top.
  • Place half of the raspberries on top of the cream.
  • Place the other sponge cake on top and spread with the remaining whipped cream or pipe the cream on top.
  • Arrange the remaining raspberries on top of the cream.
  • Dust with icing sugar for extra oooohness.
Keyword afternoon tea, cake

Got strawberries?  Then how about making this Strawberry Tart Recipe?

strawberry tart pinterest

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raspberry victoria sponge cake

 

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Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read.

Can be found with gin or a pint in hand.

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