Victorian Sponge Cake with fresh Raspberries
Shades of Cinnamon.com
Recipe type: Baking, Fruit
- 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
- Preheat the oven to 170ºC.
- Butter 2 x 20cm cake tins and line with paper.
- With electric beater on high, whisk the butter for 1-2 minutes until soft.
- Add caster sugar and whisk for a further 1-2 minutes until light and fluffy.
- Whisk in the eggs one at a time, whisking well after each addition.
- Whisk in the sifted flour and baking powder in two stages. Do not overbeat at this stage.
- Quickly whisk in the milk.
- Transfer the mixture into the 2 pans and bake for 30-25 minutes, or until skewer inserted into the middle comes out clean.
- Turn out onto cake rack and allow to cool.
- When cool fold the sifted icing sugar into the mascarpone and spread ½ over the bottom cake.
- Mash ½ the berries with a fork and spread over the mascarpone layer .
- Cover with the other cake and repeat the mascarpone layer. Add whole berries to decorate.
- 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.