Victoria Sponge with fresh raspberries and cream

image Is there anything more homely and inviting than the classic Victoria sponge? It’s one of the classics that has truely stood the test of time. Traditionally the Victoria sponge is filled with raspberry jam and sprinkled with caster sugar, but it can easily be adapted to suit your favourite flavours.

I love a lemon Victoria sponge, filled with lemon curd and whipped cream (drooling just thinking about it!)

Or how about a rhubarb and custard version, with custard powder in the sponge and softly whipped cream rippled with roasted rhubarb?

Today I went for something a little more simple. I had less than two hours before I was due to go to my friend’s house for lunch and I pretty much always turn up at her door armed with some kind of cake and I didn’t want to disappoint!

I went for the simple all in one method, where you beat all the sponge ingredients together at once. Baking powder is added for extra lift. I’m going to come clean here – I use stork in my sponges. I know some people balk at the idea, but I just love the fluffy soft texture you achieve when baking with stork and I cannot get the same results with butter. Believe me I’ve tried. I absolutely always use butter for all other baking, but I always turn to Stork when baking a sponge cake. Mary Berry uses it, so if it’s good enough for her it sure as heck is good enough for me!

I also lighten up the cream by mixing it with some greek yoghurt. It seems to cut the richness and heaviness of the cream and I love the very slight tang the yoghurt gives. A pot of tea, a good catch up with a cherished friend and a slice of this cake. What could be better? image

Raspberry Victoria Sponge Adapted from a recipe by Jo Wheatley
200g Self raising flour
1 tsp baking powder
200g soft butter
200g caster sugar
4 eggs, beaten
2 tsp vanilla extract

Preheat the oven to 180C. Grease and line two 20cm round sandwich tins. Place all of the ingredients into a large bowl and beat for two minutes until you have a smooth batter. Don’t overbeat the mixture. Spoon into your cake tins and bake for 20-25 minutes or until well risen, golden and the sponges spring back when pressed lightly. Cool in the tins for 10 minutes then turn out onto a wire rack and leave to cool completely.

For the filling:
150ml double cream
125ml greek yoghurt
3 tbsp caster sugar
Finely grated zest of half a lemon About 5 tbsp raspberry jam
Fresh raspberries

Whip the double cream and greek yoghurt together until soft peaks. Stir in the caster sugar and lemon zest. Place one on your sponges on a plate. Spread with the raspberry jam. Pile the cream mixture on top and gently spread out towards the edges. Scatter the cream with raspberries and place the other sponge on top.


I linked this post to Recipe of the week over at A Mummy TooΒ  and the brand new link party cook blog share over at
Supergolden Bakes

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25 thoughts on “Victoria Sponge with fresh raspberries and cream

  1. Nic I can’t tell you how much I love this! I guessed it was a Stork sponge as you’re right, you just can’t get those results with butter. I made a sponge cake of sorts last night and the result was very disappointing so I’ll be buying a pot of Stork and trying this again with your recipe :D. It’s sooooo beautiful πŸ˜€


  2. Mmmm, what a gorgeous summer recipe. And that sponge looks flawless. Thanks for linking up to #recipeoftheweek – I have pinned this post to my food boards and scheduled in a tweet for this evening πŸ™‚ There’s also a fresh linky live at 6pm – hope you join in! x


    1. Well this particular recipe works a treat for me, I’ve produced a few flat cakes in my time so it’s lovely when you finally find a successful recipe πŸ™‚


  3. This looks great! Really summery and fresh – it’s making me want a slice of cake! I usually love chocolate in all of my puddings but you can’t beat a bit of Victoria sponge πŸ™‚ x


  4. Well Mary Berry and Paul Hollywood would have nothing but high praise for your ‘bake’. And now I am going to have to pick up some Stork having read your post, the comments and Mary Berry, the queen of cakes’ endorsement. Also remembered that Nigella is a fan too! Love the tip about cutting the cream with greek yoghurt. Must remember that one! Thanks for sharing this on SoF Nikki!


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