Victoria sponge cake | Women's Weekly Food
This Victoria sponge cake recipe is simplicity at its finest. A winning combination of great flavours and a moist texture.
Ingredients
- 4 eggs, at room temperature
- 1 cup (220g) caster sugar
- 1½ cups (225g) self-raising flour
- 1 teaspoon baking powder
- ⅓ cup (80ml) milk
- 225 g butter, chopped, softened
- 300 ml thickened cream
- 250 g crème fraiche
- 2 tablespoons icing sugar
- ¾ cup (240g) raspberry jam
- 125 g raspberries
- Butter cream
- 125 g butter, softened
- 1½ cups (240g) icing sugar
- 1½ tablespoons milk
- Few drops rose pink food colouring
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