Kerrymaid’s Victoria Sponge Cake
An indulgent classic, perfect for tempting customers at teatime or anytime
| 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
Heat oven to 190C and grease and line two 20cm sandwich tins
Beat together Caster Sugar, Kerrymaid Premium Baking Block, Eggs, Self Raising Flour, Baking Powder and Milk together until a smooth batter
Split mix between tins & smooth the surface and bake for 20mins
Place cakes on cooling rack and allow to cool completely
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
Whip the chilled Kerrymaid Whipping until firm peaks and pipe onto the top of the cake
Dust with Icing Sugar, scatter over raspberries and serve
TOP TIP FROM OUR CHEF
Allergens
- WHEAT
- MILK
- EGG