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Victoria sponge cake with fresh cream and raspberries

Recipe from: January 2012

Ingredients 8
Servings 1
Time 00:15


  • 225
  • 1
    castor sugar
  • 3
    large eggs
  • 1 1/2
    self-raising flour
  • 1
    strawberry jam
  • 1
    fresh cream, whipped to soft peaks – do not sweeten
  • A punnet of fresh rasberries
  • Icing sugar for dusting


Preheat oven to 180°C.

Line the base of 2 x 22 cm (8 inch) tins with greaseproof paper.

Beat the butter and sugar until light and creamy.

Beat in eggs one at a time.

Fold in sifted flour.

Bake for +- 25 minutes.

Turn out onto a cooling rack.

Sandwich together with strawberry jam and half of the cream, top with remaining cream and decorate with fresh rasberries.

Dust lightly with icing sugar.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey's blog, click here.



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