Directions: |
Directions:1. Make the cake: Preheat oven to 180 º C/350 º F and line a two 8-inch sandwich or cake tins with baking parchment.
2. Using a stand mixer with the paddle attachment, beat the butter until softened.
3. Alternatively, you can make the cake batter, in a large mixing bowl, by hand or with an electric hand whisk.
4. Add the caster sugar to the softened butter and beat until light and fluffy.
5. Add the eggs, one at a time, to the butter and sugar mixture. Beat well between adding each egg until the batter is pale in colour. Then add the vanilla bean paste and mix together.
6. Sift the flour and baking powder into the cake batter, and gently mix together until the soft and smooth
7. Divide the cake batter equally between the two sandwich tins and level with an offset spatula.
8. Bake for 20 minutes until they are golden in colour, and a skewer inserted comes out clean. Allow the cakes to cool before turning out onto a cooling rack.
9. Make the whipped cream filling: In a large bowl or stand mixer with the whisk attachment, gently whip the cream with the vanilla bean paste, until it forms stiff peaks. Be careful not to over whip.
10. Assemble the cake: Using a serrated knife, level the top of the bottom layer of the cake, and spread with raspberry jam. Don't go too close to the edge as the jam will dribble down the sides when assembled.
11. Spread or pipe the whipped cream over the top of the jam, and then add the second layer. Top with any leftover cream and fresh raspberries. |
This recipe for Raspberry Victoria Sponge is from