Victoria sponge cake raspberry

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

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 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.

Quick recipe for the best Victoria sponge cake! British classic made with light sponge, whipped cream, jam and dusting of icing sugar.

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.

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…

This raspberry sponge cake is light, fluffy and full of delicious bursts of raspberry flavour. Best of all, it's really simple to bake making it perfect for kids and beginner bakers alike.

This favourite cake might seem simple, but when cooked just right, it's hard to beat. Follow our steps to achieve a light, fluffy sponge every time. Use an oven thermometer, if you have one, to make sure your oven is at the exact temperature.

A delicious classic bake - A Victoria Sponge. Soft & light cakes, strawberry jam, vanilla buttercream & fresh strawberries!