- Raspberry & Cream Victoria Sponge.jpg (40.8 KiB) Viewed 336 times
Takes: 1 hour (plus cooling time)
Serves: 8
No nutritional information available.
Ingredients
- 4 eggs, at room temperature
- 225g caster sugar
- 225g self-raising flour
- 1 tsp baking powder
- 5 tbsp milk
- 225g butter, softened, plus extra for greasing
- 300ml double cream
- 250g creme fraiche
- 2 tbsp icing sugar
- 250g raspberry jam
- 120g fresh raspberries
For the buttercream:
- 120g butter, softened
- 250g icing sugar, sifted
- 1½ tbsp milk
- Pink food colouring
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease 2 x 20cm round cake tins and line the bases with baking paper.
2. Using an electric mixer, beat the eggs, sugar, flour, baking powder, milk and butter together in a large bowl until smooth and pale. Divide the mixture between the tins and smooth the tops. Bake for 25 minutes or until a skewer inserted in the middle comes out clean. Leave to cool in tins for 10 minutes, then turn onto wire rack to cool completely.
3. Meanwhile, for the buttercream, using an electric mixer, beat the butter in a clean bowl for 5 minutes until pale and fluffy. Gradually add the icing sugar, alternating with the milk, beating until smooth and spreadable. Tint pale pink using a few drops of the food colouring.
4. Using an electric mixer, beat the cream, creme fraiche and icing sugar together in a small bowl until firm peaks are formed.
5. Slice each cooled cake in half horizontally. Place the first cake top-side down on a serving plate or cake stand. Spread with one-third of the jam, then one-third of the cream mixture. Scatter over one-third of the raspberries. Repeat these layers, finishing with the last sponge, bottom-side up.
6. Spread the buttercream over the top and sides of the cake, then smooth the sides with a palette knife to give a 'naked' effect. Serve decorated with flowers or extra raspberries or strawberries, if liked.
¡SHARE TOPIC!