Raspberry Rose Victoria Sponge


Cake Mix
  • 10.5oz-300g self-raising flour (sifted)
  • 10.5oz-300g baking margarine (soft)
  • 4 medium eggs (free-range)
  • 10.5oz-300g golden caster sugar
  • 1 ½ teaspoons vanilla essence
  • 3.5oz-100g fresh raspberries
  • 10.1 fl oz-300ml double cream
  • 2 teaspoons rose water
  • 6 tablespoons raspberry jam
  • 5.2oz-150g fresh raspberries
  • Dusting of icing sugar and anything else you may desire


  1. Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease two 23cm/9" round deep cake tins and set to one side
  2. In a large mixing bowl, cream together the sugar and baking margarine until combined until pale in colour
  3. Next, add the eggs one by one, whizzing between each addition until well combined. Add the vanilla extract and combine again
  4. Add the sieved flour and mix thoroughly
  5. Finally add the fresh raspberries and stir through gently using a wooden spoon to distribute them. Spoon the cake mix equally into the 2 pre-prepared tins
  6. Pop in the oven on a centre shelf for 30/35 minutes or until you can insert a skewer and it comes out clean
  7. Allow the cakes to cool in their tins for 10 minutes, remove from the tins and allow to cool completely before moving on
  8. Once the cakes are cooled, set one bottom side up on a plate and spread the jam over it. Set to one side
  9. Make the rose cream by beating together the cream and rose water. Be careful not to over mix! It should hold its shape and be thick but still soft and fluffy. Dollop on top of the jam evenly, making sure it is all covered
  10. Add the fresh raspberries on top of the cream, dotted all around
  11. Add the second cake (bottom side down, touching the cream) on top of the cake and filling. Using a sieve, dust the top with icing sugar and finish decorating with anything else you have chosen
  12. Clean any filling/topping residue from around the plate, slice into wedges and serve

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