Raspberry victoria sponge

Raspberry Mousse Cake Ingredients For the Sponge Cake Base: 1 cup (120g) all-purpose flour 1/2 cup (100g) granulated sugar 1/2 cup (1 stick) unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup (60ml) milk For the Raspberry Mousse: 2 cups (480ml) heavy cream, chilled 1/2 cup (100g) granulated sugar 1 teaspoon vanilla extract 1/2 cup raspberry puree (from fresh or frozen raspberries, strained to remove seeds) 1 tablespoon unflavored gelatin 3…

A classic Victoria sponge cake is up there with the best cakes of all time, right? Traditionally they use eggs and dairy but my version is totally vegan and just as delicious as the original.

There is debate over the right way to decorate this British classic. Here it is jam, cream and caster sugar, but you can also add fresh raspberries.

A three-layer lemon and raspberry cake with a lemon and raspberry sponge, lemon buttercream frosting and more!

Try this lemony twist on a Victoria sponge cake, filled with raspberry jam and fresh cream – it’s a scrumptious teatime or Mother’s Day treat. Or, swap the lemon zest for chocolate in this gluten-free chocolate and raspberry sponge cake. Learn our fail-safe method for buttering and flouring a cake tin below…

The beer in this cake makes this Victoria sponge super-light, and adds fabulous fruitiness to sweet, seasonal raspberries and tangy cream cheese frosting.

Fresh Scottish raspberries with whipped cream in this Victoria sponge cake

This easy Victoria Sponge Cake recipe filled with jam and softly whipped cream will give you perfect results every single time.

A light and airy sponge, that’s buttery soft with a gorgeous vanilla flavour. A sweet raspberry jam and buttercream filling complete this all-time favourite classic.