Raspberry Victoria Sponge Cake Recipe
Ingredients
This delicious raspberry Victoria sponge cake requires a few simple ingredients. You will need 125g of softened butter, 125g self-raising flour, 125g caster sugar, 2 large eggs, 1 teaspoon of baking powder, 1 tablespoon of milk, a pinch of salt, and 4 tablespoons of raspberry jam.
Instructions
Start by preheating your oven to 180°C and greasing two 8 inch round cake tins with a little butter. Next, cream the butter and sugar together in a large bowl until light and fluffy. Add the eggs one at a time and beat until fully combined. Sift the flour and baking powder into the bowl and mix until combined. Add the milk and mix until a soft cake batter forms.
Divide the cake batter between the two prepared tins and bake in the preheated oven for 20-25 minutes until golden. Allow the cakes to cool before carefully removing from the tins. Place one cake onto a plate or cake stand and spread with raspberry jam. Place the other cake on top and dust with icing sugar.
Nutrition
This raspberry Victoria sponge cake is a delicious treat but it does contain quite a bit of sugar. A single slice of cake contains around 198 calories, 8.5g of fat, and 19.5g of sugar. There is also some protein, fibre, and carbohydrates present in the cake, making it a balanced treat.
If you are looking for a healthier option, you could try using a sugar-free jam or reducing the amount of sugar used in the cake. You could also try adding some fresh raspberries to the cake batter to add extra flavour and texture. This will also reduce the sugar content and make the cake slightly healthier.
This raspberry Victoria sponge cake is a great treat for any occasion. Whether you’re serving it for afternoon tea or an office party, everyone is sure to love it. It’s a classic recipe that will never go out of style.
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