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Raspberry and cream Victoria sponge

17th June 2018 By Teresa

A simple raspberry and cream Victoria sponge cake cooks beautifully in the Everhot. I’ve added cream and fresh raspberries as the filling but you can use strawberries or buttercream. For a really lush cake mix mascarpone with creme fraiche and stir in some fresh passion fruit. Yummy!

Ingredients

  • 225g caster sugar
  • 225g Stork or butter
  • 225g self raising flour, sifted
  • 4 medium to large eggs
  • 175ml double cream
  • 3 tbsp raspberry jam
  • Punnet raspberries
  • Icing sugar to dust

Method

  1. Place margarine or butter and sugar in a mixing bowl and cream using an electric mixer until all sugar grains incorporated and light and fluffy
  2. Add the flour and eggs and beat well
  3. Pour into two greased 8 inch sandwich tins
  4. Bake in the top Everhot oven at 200ºC for 25-30 minutes. Check by pressing gently on top of cake which should spring back
  5. Remove from oven and place on a wire rack to cool
  6. Once completely cold. Whip the double cream until fairly stiff.
  7. Spread raspberry jam on to the bottom layer of cake. Spread the double cream on top.
  8. Add fresh raspberries and sandwich with the top of cake. Dust with sifted icing sugar. Add raspberries to decorate if required.

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Filed Under: Baking, Cakes and biscuits, Everhot basic cooking, Recipes

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