Kerrymaid’s Victoria Sponge Cake

An indulgent classic, perfect for tempting customers at teatime or anytime

Victoria Sponge Cake (1)
PREP TIME: COOKING TIME: Serves
40 mins 20 mins 10

Ingredients

  • 200g Caster Sugar
  • 200g Kerrymaid Premium
  • Baking Block
  • 4 Eggs
  • 200g Self Raising Flour
  • 1 tsp Baking Powder
  • 2 tbsp Milk
  • Filling:
  • 200g Raspberry Jam
  • 200ml Kerrymaid Whipping
  • 50g Fresh Raspberries

Method

  1. Heat oven to 190C and grease and line two 20cm sandwich tins
  2. Beat together Caster Sugar, Kerrymaid Premium Baking Block, Eggs, Self Raising Flour, Baking Powder and Milk together until a smooth batter
  3. Split mix between tins & smooth the surface and bake for 20mins
  4. Place cakes on cooling rack and allow to cool completely
  5. Beat together Kerrymaid Premium Baking Block and Icing Sugar until creamy and spread over the bottom of one of the sponges, add the jam and sandwich together
  6. Whip the chilled Kerrymaid Whipping until firm peaks and pipe onto the top of the cake
  7. Dust with Icing Sugar, scatter over raspberries and serve

TOP TIP FROM OUR CHEF

  • Works with any seasonal fruit, see what’s available!

Allergens

  • WHEAT
  • MILK
  • EGG