Sponge Queen

Victoria Sponge Loaf Cake with Fresh Raspberries


For the cake:

  • 110g unsalted butter
  • 170g caster sugar
  • 170g self raising flour
  • 3 eggs
  • 1tsp baking powder
  • 50ml milk

For the filling and frosting:

  • raspberry jam
  • whipped cream
  • 200g unsalted butter
  • 400g icing sugar
  • vanilla essence
  • fresh raspberries


  1. Preheat the oven to 180 degrees C. Line a loaf tin with baking paper
  2. Cream the butter and sugar together until white and fluffy. Add the eggs and mix well to incorporate fully. Sieve the flour and baking powder and mix well
  3. Bake in the oven for 45 minutes until the cake springs back when touched. Remove from the tin and leave to cool completely
  4. Cut layers into the cake in equal sizes. Spread each of the layers with cream and jam and stack. To make the buttercream, beat the butter and icing sugar together until light and fluffy
  5. Ice the cake with a buttercream crumb coat before you finish with a smooth layer of buttercream. Decorate with fresh raspberries





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