Ultimate Victoria sponge | Recipe Cart
Follow these simple steps to get a beautiful, classic jam and cream Victoria sponge sandwich cake that is lighter than air
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Ingredients
- 200g salted butter, softened, plus a little for the tins
- 200g golden caster sugar
- 4 large eggs, room temperature
- 200g self-raising flour
- ¾ tsp vanilla bean paste or vanilla extract
- 1 tsp baking powder
- a splash whole milk (if needed)
- 300ml double cream
- 1 tbsp icing sugar, plus extra to serve
- 1 tsp vanilla bean paste or vanilla extract
- 150g seedless raspberry jam
- 200g raspberries
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