Victorian Sponge Cake with fresh Raspberries
Prep time
Cook time
Total time
Recipe type: Baking, Fruit
Serves: 8
  • 225g unsalted butter, chopped
  • 225g golden caster sugar ( use soft brown sugar and grind to make caster sugar if golden caster sugar is not available)
  • 225g self-raising flour
  • 2 teaspoons baking powder
  • 4 medium eggs
  • 100ml whole milk
  • For the filling:
  • 400g icing sugar
  • 10 Tbls mascarpone
  • Fresh raspberries
  1. Preheat the oven to 170ÂșC.
  2. Butter 2 x 20cm cake tins and line with paper.
  3. With electric beater on high, whisk the butter for 1-2 minutes until soft.
  4. Add caster sugar and whisk for a further 1-2 minutes until light and fluffy.
  5. Whisk in the eggs one at a time, whisking well after each addition.
  6. Whisk in the sifted flour and baking powder in two stages. Do not overbeat at this stage.
  7. Quickly whisk in the milk.
  8. Transfer the mixture into the 2 pans and bake for 30-25 minutes, or until skewer inserted into the middle comes out clean.
  9. Turn out onto cake rack and allow to cool.
  10. When cool fold the sifted icing sugar into the mascarpone and spread ½ over the bottom cake.
  11. Mash ½ the berries with a fork and spread over the mascarpone layer .
  12. Cover with the other cake and repeat the mascarpone layer. Add whole berries to decorate.
  13. This cake freezes well for 1 month, and keeps for 4 days in an airtight container, but once the mascarpone is added it should be refrigerated and eaten within 24hours.
Recipe by Shades of Cinnamon at