Raspberry Victoria Sponge
A Victoria sponge cake is the queen of afternoon tea cakes, and this raspberry variation is a simple and ideal showstopper to try at home. It has been shared with us by Sophia Handschuh from Thermomix Baking Blogger. This recipe will make it look like you have spent hours preparing it, when it really only takes minutes. You can prepare this cake the day before and let it chill in the fridge for 3-4 days.
Recipe Tester Feedback: "Serve this to family and friends and they will want to know the recipe and your secrets. You can make 1 cake, 2 or even many small ones – it's such a versatile base recipe." - Gail
Contains: Gluten / Dairy / Egg
Preparation Time 10 minutes
Cooking Time 25 minutes
Cannot be frozen
- caster sugar - 225g
- butter - 225g, softened
- vanilla - 1/2 tsp, extract
- eggs - 4
- plain flour - 225g
- baking powder - 2 tsp
- butter - 150g
- icing sugar - 300g
- raspberries - 150g
- To decorate:
- raspberry jam - 150g
- raspberries - 50g
- icing sugar - 20g
- Preheat the oven to 180C. Line two 18-20cm round cake tins with baking paper.
- If you need to make your own caster sugar, add sugar (225g) and grind Speed 9 / 3 seconds.
- To the caster sugar (225g), add butter (225g), vanilla (1/2 tsp), eggs (4), plain flour (225g) and baking powder (2 tsp) in the bowl. Mix Speed 5 / 30 seconds. Scrape down sides.
- Repeat Speed 5 / 20 seconds.
- Pour half the batter into each tin. If you only have one, use 1/2 of the batter and bake one at a time, covering the mixer bowl with clingfilm in between.
- Bake each base in the oven for 25 minutes. While the cakes are baking, make the filling below.
- When they are finished baking, remove the cakes from the oven and leave to cool entirely on a wire cooling rack.
- Place the butter (150g) in the clean bowl. Mix Speed 4 / 30 seconds.
- Insert the whisk attachment. Program 3 minutes / Speed 3.5. While whisking, slowly add the icing sugar (300g) through the lid. At the end, add a splash of water.
- Place the filling in a bowl and add raspberries (150g). Stir with a spoon until combined.
- Start assembling the cake by putting one base on a serving plate. If the cake has a dome, cut it flat using a serrated bread knife.
- Top with the buttercream filling.
- On the bottom of the other cake, spread the raspberry jam (150g).
- Sandwich the two cakes together, with the jam and buttercream facing each other.
- Decorate with the remaining raspberries (50g).
- Dust with icing sugar (20g).