Fruity Victoria Sponge

A fruity Victoria sponge cake perfect as a delicious addition to those afternoon cups of tea. Made with in-season fruits, you will love this exquisite classic cake with a twist.

  • 200g Unsalted Butter, softened
  • 200g Caster Sugar
  • 1tsp Vanilla Extract 
  • 4 Medium Eggs
  • 200g Self-raising Flour
  • 6 tbsp Raspberry Jam
  • 250ml Double Cream, whipped
  • Seasonal Fruits of your choice
  • Icing Sugar, for dusting
  • Mint Leaves, for garnish

Pre-heat your oven to 190 degrees Celsius. 

Grease and flour 2 x 20cm sandwich tins. 

Place the butter, sugar and vanilla extract into a bowl and beat well until you get a creamy consistency. 

Slowly beat in the eggs, 1 by 1 to avoid curdling. 

Once eggs have been mixed in, add in the flour and fold until smooth. 

Divide the mixture between the cake tins, place into the oven and bake for 20 minutes until they have risen and are golden brown and cooked in the middle. 

Remove from the oven once you are happy with them and place them on a wire rack to cool enough for you to remove the cakes from their tins and place onto the wire rack. 

Spread your desired amount of jam onto one half and then top with the cream. 

Top with the other cake half. 

Place additional vanilla whipped cream on top and place in-season berries of your choice. You can find out what is in-season here

Sprinkle with icing sugar and mint leaves. Slice and enjoy!

Wine suggestion with this recipe

French white – an unoaked Sauvignon Blanc from the Loire Valley (such as Quincy) or if serving with chicken or pork, French red – a young red Bourgogne Pinot Noir.