How to Make a Raspberry Victoria Sponge Cake

by Claire Thompson

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

Supplies

  • 259 Grams 4 eggs
  • 259 Grams (Same weight equivalent of eggs)caster sugar
  • 259 Grams (Same weight equivalent of eggs) Self-rising flour
  • 259 Grams (Same weight equivalent of eggs) butter
  • 2 Teaspoons Baking powder
  • 1 Cup Icing sugar
  • 1 Cup Raspberries
  • 1 ½ Cups Whipped cream
  • Instructions

    Step 1

    Gather all ingredients and equipment needed.

    Step 2

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

    Step 3

    Grease the two baking tins

    Step 4

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

    Step 5

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

    Step 6

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

    Step 7

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

    Step 8

    Add the 2 teaspoons of baking powder.

    Step 9

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

    Step 10

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

    Step 11

    This is what my finished mixture looks like.

    Step 12

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

    Step 13

    Into the oven they go!

    Step 14

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

    Step 15

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

    Step 16

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

    Step 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...!)

    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.

    Step 19

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