Pamela Blacks’ Victoria Sponge with Raspberry Jam and Cream
Ingredients
- Basic victoria sponge cake:
- 6 oz. (170g/12 sticks) butter
- 6 oz. (170g/scant 1 cup) castor sugar
- 1 tsp vanilla extract
- 3 eggs, preferably free range
- 6 oz. (170g/1 generous cup) self-raising flour
- two 7 inch (18 cm) cake tins
- For raspberry jam and cream victoria sponge:
- 1 basic victoria sponge cake
- 2-4 tablespoons homemade raspberry jam
- 5 floz fresh cream, whipped
- 6 oz fresh raspberries
- icing sugar to decorate
Method
- Basic Victoria Sponge Cake:
- Preheat the oven to 180ºC/350ºF/regulo 5. Grease the tins with a little melted butter and put a round of greaseproof paper on the bottom of the tins.
- Cream the butter, add sugar and vanilla extract. Beat until light and fluffy. Beat in the eggs one at a time, each time with a tablespoon of flour. Beat very well, and then fold in the remaining flour. Divide the mixture between the tins and bake for 20-25 minutes or until the cakes are well risen, golden and feel spongy to the finger tips.
- Allow the cakes to cool for a few minutes in the tins and then turn out on to a wire rack to cool completely.
- To Assemble:
- Spread a couple of tablespoons of the jam over each sponge base. Cover the bottom sponge with softly whipped cream, spreading to within 1 inch of the edge. Place the raspberries along the outside of the sponge, close to the edge of the cream and cover with the remaining sponge disk.
- Serve with a dusting of icing sugar on top and a few fresh raspberries.
