Most Sundays, I go to my Mum’s for a big family roast. This weekend there was a lot of us, so she asked me to help her out with dessert. My mum’s an amazing cook, but an even better baker so I decided to go for something simple but tasty. I love to make cookies, cupcakes and muffins, but don’t tend to bake bigger cakes very often. Enter the Victoria Sponge…
- 180g Caster Sugar
- 180g Unsalted Butter (room temperature)
- 180g Self-Raising Flour
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 3 Eggs
- 300g approx. Fresh Raspberries/Strawberries/Bluesberries (you can use more, or less)
- 300ml Double Cream
- Icing Sugar to dust
- Preheat oven to 180 C (160 C for Fan Ovens). Line the base of each tin with greaseproof paper, and grease the sides.
- Cream the butter and sugar with an electric mixer until the mixture is light and fluffy. Gradually add in the eggs and vanilla extract. Mix well.
- Sift the flour and gently fold into the mixture using a plastic spatula. Make sure everything is combined.
- Fill the tins with the cake mix and bake for about 20 minutes. Stand for 5 or 10 minutes before transferring to wire racks (top side up) lined with greaseproof paper.
- Whip the cream until thick (I like to add some icing sugar into the cream) and spread onto the sponges. On the bottom sponge, cover with raspberries and press together.
- Spread some cream on the top of the sponge and add more raspberries to decorate. Finish by dusting with icing sugar.