How to Make a Raspberry Victoria Sponge Cake

Super easy to bake and absolutely delicious! Also, very easy to adapt to other fillings. You need to try this!!

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How to Make a Raspberry Victoria Sponge Cake Recipe
19 Steps
Ingredients
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1
Gather all ingredients and equipment needed.

Gather all ingredients and equipment needed.

2
Preheat the fan oven at 170 degrees Celsius (or 180 for non-fan oven)

Preheat the fan oven at 170 degrees Celsius (or 180 for non-fan oven)

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3
Grease the two baking tins

Grease the two baking tins

4
Cut two circles of grease proof paper to fit the bottom of both tins.

Cut two circles of grease proof paper to fit the bottom of both tins.

5
Weigh the eggs. This will be the set weight for the flour, sugar and butter.

Weigh the eggs. This will be the set weight for the flour, sugar and butter.

6
Ensure the eggs, flour, sugar and butter are the same weight.

Ensure the eggs, flour, sugar and butter are the same weight.

7
Put the sugar, flour and butter into the electric mixer.

Put the sugar, flour and butter into the electric mixer.

8
Add the 2 teaspoons of baking powder.

Add the 2 teaspoons of baking powder.

9
Add one egg at a time as the mixture slowly combines together.

Add one egg at a time as the mixture slowly combines together.

10
Allow the electric mixer to stir the ingredients together at a slow pace for approx. 2-3 mins.

Allow the electric mixer to stir the ingredients together at a slow pace for approx. 2-3 mins.

11
This is what my finished mixture looks like.

This is what my finished mixture looks like.

12
Evenly distribute the mixture into both tins. Use a spatula or a knife to spread it smoothly.

Evenly distribute the mixture into both tins. Use a spatula or a knife to spread it smoothly.

13
Into the oven they go!

Into the oven they go!

14
Set your timer. I chose 20 minutes just to check on it. It actually took 30 minutes to bake altogether.

Set your timer. I chose 20 minutes just to check on it. It actually took 30 minutes to bake altogether.

15
Allow the sponges to cool in the tins for 3-5 minutes.

Allow the sponges to cool in the tins for 3-5 minutes.

16
Loosen sponges with a knife around the edge. Flip over and leave on a wire rack to cool fully.

Loosen sponges with a knife around the edge. Flip over and leave on a wire rack to cool fully.

17

Mix the whipped cream and chopped up raspberries in a bowl then scoop and spread onto the right-way-up sponge. Place the other sponge ontop. (Apologies- didn't take a pic of this step...!)

18
Put some icing sugar in a sieve. Shake over the top if cake. Decorate with extra raspberries, securing them with a dap of whipped cream.

Put some icing sugar in a sieve. Shake over the top if cake. Decorate with extra raspberries, securing them with a dap of whipped cream.

19
Voila!! The finished Raspberry Victoria sponge cake! Enjoy!!

Voila!! The finished Raspberry Victoria sponge cake! Enjoy!!

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