Easy-to-make Queen Victoria sponge cake

accreditation

Screen Shot 2016-10-25 at 2.41.44 PM

MAKES 3 CAKE LAYERS
  • 200g butter
  • 180g castor sugar
  • 4 eggs
  • 210g flour
  • 1 tsp baking powder
  • 30ml milk
  • 1 tsp vanilla essence
  • 60ml raspberry jam
  • Icing sugar for dustingFOR THE FIllING• 275ml fresh cream • 1/2 tsp vanilla essence • 20g castor sugar • 200g fresh raspberries

METHOD
  1. Preheat the oven to 180°C. Line and grease three cake tins.
  2. In a bowl, cream butter and castor sugar together until light and fluffy.
  3. Add one egg at a time, beating until the mixture is smooth.
  4. Sift flour and baking powder together.
  5. Fold the flour mixture, milk and vanilla essence into the butter mixture. Beat until well combined.
  6. Pour equal amounts of batter into the prepared pans.
  7.  Bake for 30 to 35 minutes, until golden and the cake tester comes out clean.
  8. Remove from the oven and allow to cool.
  9. For the filling: in a clean bowl, whisk the cream, castor sugar and vanilla essence until stiff peaks form. Fold the raspberries into the cream and set aside.
  10. Assemble by sandwiching the cakes together with jam and the raspberry cream.
  11. Dust the cake with icing sugar.
  12. 12. Serve with tea.

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For only R75 per month, you have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today.
Subscribe to News24