Raspberry victoria sponge

A classic Victoria sponge cake is up there with the best cakes of all time, right? Traditionally they use eggs and dairy but my version is totally vegan and just as delicious as the original.

There is debate over the right way to decorate this British classic. Here it is jam, cream and caster sugar, but you can also add fresh raspberries.

Fresh Scottish raspberries with whipped cream in this Victoria sponge cake

The sponge is best made on the day of serving. Note

This easy Victoria Sponge Cake recipe filled with jam and softly whipped cream will give you perfect results every single time.

Raspberry Mousse Cake Ingredients For the Sponge Cake Base: 1 cup (120g) all-purpose flour 1/2 cup (100g) granulated sugar 1/2 cup (1 stick) unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup (60ml) milk For the Raspberry Mousse: 2 cups (480ml) heavy cream, chilled 1/2 cup (100g) granulated sugar 1 teaspoon vanilla extract 1/2 cup raspberry puree (from fresh or frozen raspberries, strained to remove seeds) 1 tablespoon unflavored gelatin 3…

A light and airy sponge, that’s buttery soft with a gorgeous vanilla flavour. A sweet raspberry jam and buttercream filling complete this all-time favourite classic.

The beer in this cake makes this Victoria sponge super-light, and adds fabulous fruitiness to sweet, seasonal raspberries and tangy cream cheese frosting.

This really it the ultimate Victoria sponge! Light and fluffy vanilla sponge sandwiched together with thick buttercream, warmed strawberry jam and piles of fresh berries. It's one of the most simple recipes with simple ingredients and techniques but it really does look beautiful decorated - a true classic! This recipe can also be made into cupcakes.Total time to make : 60 minutes (inc. sponge cooling time)Time to prepare : 10 minutesTime to bake : 20 minutesServings : 12…