Any excuse to eat cake is good enough for me! And our friend who is kindly doing the running part of our team triathlon at Blenheim tomorrow loves Victoria Sponge so I thought I’d give it a go… The recipe couldn’t be more user friendly 🙂 it only takes about 10 minutes preparation!
I normally find Victoria Sponge a bit boring so I thought I’d embed a few raspberries filled with raspberry jam in the sponge and fortunately it turned out ok…
Here’s the recipe..
8oz caster sugar
2 teaspoons self raising flour
about 15 Raspberries
For the Filling:
300ml whipping cream,
Pre-heat the oven to Gas 4 (180 degrees Celsius).
Grease and line 2 8 inch sandwich tins.
Measure all the ingredients into a large bowl (except the raspberries) and mix well.
Divide the mixture between the two tins.
Place the raspberries into the mixture filling each one with a little jam before pressing into the mixture
Bake for 25mins then leave to cool in the tins for a few minutes before turning out onto a wire rack
When completely cold sandwich together with whipped cream, raspberry jam and chopped strawberries!
Then Enjoy!! 🙂