Victoria Sponge Raspberry Cake

Ingredients

Victoria Sponge Cake is a great classic of British baking. Very simple to make, it looks lovely and makes quite an impression as a dessert for a family meal or at tea time. Traditionally, Queen Victoria enjoyed it filled with strawberries; La Chambre has chosen a raspberry version to wish HAPPY MOTHER'S DAY TO ALL MUMS! Made of a light, airy sponge filled with a delicious vanilla cream and delightful Raspberry & Passion Fruit jam, you're going to love it.

INGREDIENTS FOR 6 PEOPLE

FOR THE SPONGE CAKE

• 200 g unsalted butter, plus a little for the tin
• 200 g sugar
• 200 g self-raising flour
• 4 eggs

FOR THE CREAM

• 50 g mascarpone
• 30 g sugar
• 20 cl whole liquid cream, well chilled
• 1 vanilla pod

FOR THE FILLING AND DECORATION

• 200 g Raspberry & Passion Fruit jam
• Icing sugar for dusting the cake
• Fresh raspberries

EQUIPMENT

• 1 round tin, 20 cm diameter
• A stand mixer
• A spatula
• A large knife

Instructions

1. Preheat the oven to 170°C. Butter and line the round tin.
2. Place the butter, sugar and vanilla extract in the bowl of a stand mixer and beat until creamy. Then add the eggs one at a time, continuing to beat, and fold in the flour with a spatula until you get a smooth texture.
3. Divide the batter into the 20 cm tin. Smooth the top with a spatula. Bake for about 20 minutes, until the sponge turns a lovely golden colour. Tip to check it's done: when you press the centre of the cake, it should spring back immediately.
4. Once baked, remove the sponge from the oven and leave to cool for a few minutes before unmoulding, then leave to cool completely on a wire rack. Cut the cake in half with a large knife, two-thirds of the way up, to keep a solid base.
5. Whisk the cream and sugar together until you get a firm chantilly cream.
6. To assemble the cake, spread the Raspberry & Passion Fruit jam over the base of the sponge, then cover with the cream. Top with the second half of the sponge.
7. Dust with icing sugar and decorate with fresh raspberries.