My Mum’s recipe is guesting on the blog today. She makes a beautiful victoria sponge. I’ve tweaked the recipe a little to use raspberries to top it and buttercream instead of fresh cream but only because I couldn’t be bothered to go out in the rain to get any. I’d just blow dried my hair and priorities and all that! Either way you will add this classic to your collection as they’re both gorgeous just like my Mum.
225g soft butter
225g caster sugar
225g self raising flour
2 level teaspoons baking powder
1 teaspoon vanilla extract
(for the filling)
4 tablespoons strawberry jam
(buttercream ingredients for filling and topping)
110g icing sugar
1/2 teaspoon vanilla extract
6 raspberries to decorate
Preheat oven to 180C / 160C fan
Line and grease two 8 inch sandwich tins.
Simply add all the ingredients for the cake (except the topping) into your mixing bowl. Cream together all the ingredients. I do this with an electric whisk to save time and effort.
Transfer evenly between your two cake tins and bake in the centre of the oven for approx 25 minutes.
Remove from oven and allow to cool in the tin, loosen edges and tip upside down onto a wire rack.
While the cake is cooling mix up your buttercream and set a tablespoon aside for the topping. Better have a little taste just to check it’s ok!
Once cooled spread jam on the bottom of one cake and the buttercream on the other and sandwich together.
Dust over a little icing sugar and pipe on a few blobs of buttercream around the edges and stick on your raspberries.
Cut yourself a great big wedge and enjoy the delightfulness of it all.
Tip: I love farmers markets ( I know I’m wild like that), and I buy all sorts of jams there. This cake is wonderful with rhubarb jam spread in the middle with the buttercream.