How to make the perfect cake that would work for any occasion…
In our opinion there is not one perfect cake, however if we had to choose the ultimate party pleaser, loved by all, great tasting every time, it would have to be our classic Victoria Sponge cake! The Victoria Sponge is so versatile. You can enjoy over afternoon tea, a birthday party or even just as a sweet treat when you need a delicious bite to eat.
- 225g/2 sticks of butter, softened
- 225g/1 cup plus 2 tablespoons caster/granulated sugar
- 1 teaspoon pure vanilla extract
- 4 eggs
- 225g self-raising flour mixed with 4 teaspoons baking powder sifted
- 2 teaspoons of baking powder
- 140g fresh raspberries
- 2 tablespoons raspberry jam
- 80g fresh strawberries, stalks removed and finely chopped
- 200ml heavy cream, lightly whipped
- 1 teaspoon icing sugar, sifted
- Fresh strawberries and raspberries
- 2 x 20cm sandwich cake tins, greased and lined with baking parchment
- Preheat the oven to 180C (350F) Gas 4.
- This cake uses an all-in-one method. Place all the cake ingredients into the bowl of a stand mixer fitted with the paddle attachment (or use a hand-held electric whisk and large mixing bowl) and beat slowly to mix ingredients together. Once mostly incorporated, stop the mixer and scrape down the sides of the bowl. Give the batter another good mix for 10-20 seconds to make sure all the flour has been incorporated and the mixture is smooth.
- Divide the batter evenly between the prepared cake pans and bake in preheated oven for 20-25 minutes or until well risen and a skewer inserted into the centre of the cake comes out clean. Turn out and allow to cool completely on a wire rack before decorating.
- While the cakes are cooling, make the filling. Place the fresh raspberries into a bowl and, using a fork, mash them lightly to break them up slightly and allow the juices to run. Stir in the jam and chopped up strawberries, mixing it all together until it’s blended. Set aside. In another bowl whip the double cream to soft peaks.
- Place one cooled sponge the right way up on a serving plate.
- Spoon the raspberry filling on top, spreading it almost to the edge.
- Turn the other sponge over and spread two-thirds of the cream onto the bottom (flat side) of this sponge, spreading it right up to the edges.
- Now take this sponge and carefully invert it cream-side down onto the raspberry layer – with a gentle press you should see the cream and jam filling at the edges of the cake. It doesn’t matter if some of the filling oozes out!
- Finish with a dusting of icing sugar by sifting and placing generous dollops of leftover cream. Then place your fresh raspberries and strawberries on top of the cream.
- You can of course decorate your cake in any way you creatively choose, we think the more cream and fruit, the better!
Now it’s time to take a big slice and enjoy!