victoria sponge, fresh raspberries and double cream

This cake was absolutely soooo yummy! Im really not into eating cakes but this one i loved! I made it for two friends who i hadnt seen for a few years, they came to visit, and they are total cake fiends! haha


Its actually a Delia recipe, her classic victoria sponge. You cant go wrong with a bit of Delia!

What you need......serves 6-8(apparently!) I doubled the recipes because there just wasnt enough cake!!
110grams of butter, room temperature
110grams of caster sugar
2 large free range eggs
110 grams of self raising flour
To tart it up.....
1 tub of low fat double cream...i used Elmlea, much nicer flavour
1 tub of fresh raspberries
140grams soft butter
280grams of seived icing sugar
a few drops of cold water
half vanilla pod, just the seeds

What you do......
In a mixing bowl cream the butter and sugar together until really pale. Now, i dont have an electric whisk so i was absolutely knackered by the time i had done this stage! It took about 20 minutes of constant beating...but it was sooooo worth it, the cake was really light and fluffy.
Next, put the eggs in a seperate bowl and beat them together well then add them to the butter and sugar a little at a time, beating really really well after each addition. Literally add just over a teaspoon at a time. I know this sounds a bit mad but you dont want the cake to curdle, it will become heavy in texture.
If it starts to curdle add a little bit of flour to stop this.
Once all the eggs are added fold in the flour with a big metal spoon. Sieve it into the bowl, a bit at a time, holding the sieve really high to get loads of air into it.
Dont beat the flour in, you will beat all that lovely air out of it that you spent so long putting in!
Now you should have a yummy cake mix that will drop easily off the back of the spoon...if this doesnt happen, add a little warm water until you get the right consistency.
Grease your cake tin and pour the mixture in, tapping the cake tin on the worktop to get the mixture to settle evenly.
Bake in the centre of the preheated oven for about 40 minutes....but i find this time varies quite a bit so when you think they look cooked, insert a knife into the centre of the sponge...if it comes out clean, its done! Dont open the oven until you think its done though, the air will make the cake go flat!
remove it from the tin and leave it to cool on a wire rack. When its almost cooled take a bread knife and cut it in half straight through the middle, so you have two layers. Leave to cool completely.
Sieve the icing sugar and mix well with the butter, vanilla pod seeds and enough water to make a firm icing consistency. Spread this over the botto, layer of the cake and sandwich together.
On the top of this delicious creation i just spread the cream all over and placed lovely fresh raspberries all over.
Now we enjoyed this sponge with big glasses of ice cold wine but im sure it would taste good with anything!!