This Victoria sponge cake will go further than a traditional round one, so it's the perfect treat to serve at a garden party, birthday or picnic!
Jam and cream is sandwiched between two layers of delicate vanilla sponge, and then dusted with icing sugar.
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Yields:
15 serving(s)
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Cal/Serv:
410
Ingredients
For the cake
250g
unsalted butter, softened, plus extra to grease
250g
caster sugar
6
medium eggs, beaten
250g
self-raising flour
1tsp.
vanilla bean paste
3Tbsp.
milk
For the filling
6Tbsp.
raspberry jam
300g
raspberries
300ml
double cream
3Tbsp.
icing sugar, sifted, plus extra to dust
1/2tsp.
vanilla bean paste
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a rough 25 x 30cm baking/roasting tin with baking parchment.
Step 2For the cake, using a freestanding mixer, or a handheld electric whisk and a large bowl, beat the butter and sugar until light and fluffy, about 5min. Gradually beat in the eggs. If the mixture looks as if it might curdle, beat in 1tbsp of the flour. Beat in the vanilla bean paste.
Step 3Sift in the (remaining) flour and fold in using a large metal spoon. Add and fold in the milk. Scrape into the prepared tin and smooth to level. Bake for 30-35min, or until the cake is golden and springs back when lightly pressed. Leave to cool in the tin for 5min, then transfer to a wire rack to cool completely.
Step 4To assemble, slice the cake in 1/2 horizontally. Place the base on a serving plate or board. Spread over the jam and top with the raspberries.
Step 5Using a freestanding mixer, or a handheld electric whisk and a large bowl, beat the cream and icing sugar until the mixture just holds soft peaks. Spoon on top of the raspberries and jam and spread to level. Lay on the remaining sponge and dust with icing sugar. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
