Easy recipe for Victoria Sponge with Raspbery Jam & buttercream icing

Victoria sponge with Raspberry jam and vanilla buttercream icing

Another of the sort of recipes even a Dad like me can do. However this exact recipe is from my wife, I have done sponges just like this one numerous times and it always went without a glitch. However I have always done it with proportions only. So without further ado Here is a properly measured out recipe for anyone who prefers to follow a proper recipe for a Victoria Sponge with Raspberry Jam and Vanilla Buttercream icing.

For the sponges, you will need

200g caster sugar

( any caster sugar will do )

200g self-raising flour

( any self-raising flour will do )

200g margarine

( we used the 2kg box of Margarine from Tesco for this recipe )

3 large eggs

( any eggs will do, although wherever possible we tend to use free range only )

1/2 tsp vanilla essence

( any vanilla essence will do )

For the buttercream icing, you will need

we used Betty Crocker Buttercream Style Icing you, of course, can use any buttercream icing available to buy or if you are that way inclined you can always make it yourself from scratch.

The Raspberry Jam we used was

Tiptree seedless Raspberry Jam

Preparation

First, you mix the sugar and margarine, I find it easiest to do this with an electric whisk. Then you add the eggs and mix those in. Next, you add the flour and essence and mix those. Then you should have a pretty smooth cake mix.

Put in x2 lined sandwich tins and bake at 180 degrees for 20 mins.

Turn out and cool.

Once Spread raspberry jam on one and buttercream icing on another.

Then put together

Decorate the top with buttercream icing and fresh raspberries.

CAKE
Victoria Sponge and chocolate brownies

There you have it! A wonderful, delicious Victoria Sponge with vanilla buttercream icing and Raspberry Jam.

if you are wondering what those delicious looking bits of chocolatey goodness are, I’ll be talking about that in my next post. 👍

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