You believe or not I made this for my friend’s birthday who is called Victoria. Very original I know. She did like it :-). There is one bad thing about making a whole cake. The whole flat smells of this delicious smell, makes you feel so hungry. BUT! You can’t have any and you can’t really taste it either. You are just hoping that it tastes ok :-P. Torture! I think with this recipe it is really hard to go wrong. Except if you burn it. So just don’t 😉 Takes around 30 minutes. The original recipe has some kind of sweet filling but I just made my own version.
Ingredients:
Sponge
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
Filling
200 ml whipped cream
fresh box of raspberry
raspberry jam
Method:
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm Victoria sponge (might be called something else) tins and put some non-stick baking paper in it. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter. Easy! Put it in the oven, job done! When the top is golden it should be good but do the toothpick trick of course! I hope you know what that means 😉
Put the jam on the bottom when it is not hot anymore. Whipped the cream and spread it evenly. Finally add the fresh raspberry (you can cut them half) and put some icing sugar on the top.
Viola!
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