Kylee Newton's Victoria Sponge with Raspberry & Elderflower Jam & Cream Recipe - High Tea Society

Name: Kylee Newton's Victoria Sponge with Raspberry & Elderflower Jam & Cream Recipe - High Tea Society
Ingredients: 230g (1 cup) unsalted butter, softened, cubed, plus extra for greasing; 190g (scant 1 cup) caster (superfine) sugar; 4 medium free-range eggs, at room temperature; ¾ tsp vanilla extract or paste; 230g (1¾ cups) self-raising (self-rising) flour, or plain with 3 level tsp baking powder; pinch of sea salt; 1½ tsp baking powder; 50–100ml (3½–7 Tbsp) milk, if needed; 150g (½ cup) Raspberry and Elderflower Jam, loosened with 1 Tbsp boiling water if needed; 200ml (scant 1 cup) lightly whipped cream or mascarpone; 1 Tbsp icing (confectioners’) sugar, for dusting (optional); edible flowers or fresh fruit, to decorate

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Victoria Sponge recipe from "The Modern Preserver’s Kitchen: Cooking with Jam, Chutney, Pickles and Ferments" by Kylee Newton.

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Ingredients

230g (1 cup) unsalted butter, softened, cubed, plus extra for greasing
190g (scant 1 cup) caster (superfine) sugar
4 medium free-range eggs, at room temperature
¾ tsp vanilla extract or paste
230g (1¾ cups) self-raising (self-rising) flour, or plain with 3 level tsp baking powder
pinch of sea salt
1½ tsp baking powder
50–100ml (3½–7 Tbsp) milk, if needed
150g (½ cup) Raspberry and Elderflower Jam, loosened with 1 Tbsp boiling water if needed
200ml (scant 1 cup) lightly whipped cream or mascarpone
1 Tbsp icing (confectioners’) sugar, for dusting (optional)
edible flowers or fresh fruit, to decorate