Traditional Victoria Sponge With Fresh Raspberry Compote
A quintessential British teatime classic featuring two layers of airy, buttery sponge cake filled with a vibrant homemade raspberry compote and silky vanilla whipped cream.
Ingredients
Ingredients
- 225 g unsalted butter softened at room temperature
- 225 g caster sugar superfine sugar
- 4 large eggs beaten
- 225 g self-raising flour sifted
- 1 tsp baking powder
- 2 tbsp whole milk
- 250 g fresh raspberries for compote
- 2 tbsp lemon juice
- 300 ml heavy double cream chilled
- 1 tsp vanilla bean paste
Notes
Store in an airtight container in the refrigerator for up to 2 days. For the best texture, remove from the fridge 20 minutes before serving. You can substitute the raspberry compote with high-quality strawberry jam if time is short.