(Read this Post with a British Accent)
Raspberry Jam, Whipped Cream and Cake.. This trio will leave you gobsmacked!Fancy a big slice of heavenly-crumbly-sweet goodness to go with that cuppa tea? Jolly good then (innit?), this recipe will definitely go on your fridge so save a magnet for it.
Putting this cake together is really easy, you just have to make sure that it’s baked at the right temperature for the right time or you’ll end up with crispy edges – which I am guilty of enjoying..
Victoria Sponge Cake Recipe:
1) I had posted my go-to sponge cake recipe in my previous posts, for those that didn’t catch it, you will need: 200 g Caster Sugar – 2 Sticks Softened Butter – 4 eggs, beaten – 200 g Self raising flour – 1 tsp Baking Powder – 2 tbsp Milk – 1.5 tbsp Vanilla Essence
Bake your soon-to-be sponge cake on 190 C. You can either pour it all in one tin (around 40 mins baking time or until toothpick comes out clean) then cut the cake in half or use 2 tins (around 20 mins baking time or until toothpick comes out clean) depending on availability. Don’t forget to butter those tins up first though!
2) A good Raspberry or Strawberry Jam. Keep in mind that the more you invest in your ingredients the better this cake will taste. I’m a big fan of making home-made strawberry jam, will post a recipe for that soon.
3) Fresh Cream or Whipped Cream with a pinch of icing sugar to sweeten it up a bit.
4) Icing Sugar to sprinkle over your cake before it goes in the fridge.
After you’ve assembled your masterpiece, pop it in the fridge or freezer (some people enjoy it frozen; ice-cream cake style!!)
Once you’ve had a taste of this beauty, you’ll feel like Queen Victoria herself.