Rachel Allen – Classic victoria sponge cake with raspberry jam and cream

This traditional cake is simple to make, and so good with any jam, although you could use sliced strawberries instead. Because of the cream on the inside it’s only good for a day or two, but leave out the cream if you want to keep it for longer – it will still be divine.


125g butter, softened

175g caster sugar

3 eggs

175g flour

1 tsp baking powder

1 tbsp milk

To serve

About 3 generous tbsp raspberry jam

100ml cream

Icing sugar or caster sugar, for dusting

2 x 18cm cake tins, sides greased and floured, and each base lined with a disc of greaseproof paper

Preheat the oven to 180°C. Cream the butter until very soft, and gradually add the sugar. Beat until light and fluffy, then add the eggs, one by one, beating well all the time. Sieve the flour and baking powder, and stir in gently, then stir in the milk until combined. Divide the mixture between the two tins, hollowing it slightly in the centre, so that when it rises, it will be quite flat on top. Bake for 20-25 minutes, or until just cooked; the centre of the cake should spring back when you push it gently with your finger. Turn out onto a cooling rack and allow to cool. Cool the cake that is going to be the top layer on its base, so that it’s not marked by the grid of the cooling rack.

Meanwhile whip the cream until it forms soft peaks. Then on one of the cakes spread the jam, followed by the whipped cream. Sandwich the cakes together (I usually sandwich them together bottom to bottom ) and sprinkle with sieved icing sugar or caster sugar.
March 22, 2009