Spectacular Victoria Sponge


Mother's Day is coming up in a couple of weeks time on the 6th March. A unique idea to spoil your mum is with Traditional Afternoon Tea. Why not bake your own cake, Mum's are definitely worth the effort. This Victoria Sponge recipe is super easy but does take a little time to put it all together. 
I've pimped it up with a cream cheese icing. Decorate with lots of fruits for a real wow factor.

You’ll need…
For the cake…
8oz butter
8oz caster sugar
8oz self raising flour
4 large eggs
2 tsp. baking powder

For the filling…
Raspberry jam

For the icing…
6oz cream cheese
2oz butter
4oz icing sugar
Vanilla essence
2 punnets of mixed fruits

To make…
Take a large mixing bowl add the butter and soften in the microwave for 30seconds. Sift in the flour and sugar, beat in the eggs and finally add the baking powder. Mix together until smooth.


Grease two 20cm cake tins, and turn the mixture out evenly into the two tins.
Bake for 25mins until risen, test it’s cooked by putting a skewer into the centre of the cake. If it 
 comes out clean it’s done. Allow to cool or a wire rack.

Once cool spread the jam onto the top of one of the cakes.
Add the other cake to the top, then make your icing.

Add your butter to a bowl and microwave for 30seconds.
Sift in the icing sugar and mix in the cream cheese, add a few drops of vanilla essence and blend together until smooth.
Put in the fridge for 10mins if it’s too runny.
Take the icing and smooth over the top of the cake, decorate with fresh fruits of your choice.

Baked using my exclusive collection at Debenhams
Shop the range at www.Debenhams.com

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