At Home With Kerrygold
Victoria Sponge cake
Ingredients
- For the sponge:
- 125g KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 175g castor sugar
- 3 eggs (M)
- 175g of plain flour
- 1tsp of baking powder
- Splash of milk
- For the filling:
- Whipped cream
- Fresh raspberries
- Raspberry jam
- Icing sugar
Directions
- Preheat the oven to 180°C
- Cream the butter and sugar together until you get a light and fluffy consistency
- Add the eggs into this mixture, one by one. Ensure to incorporate each egg before adding the next
- Next, sieve in the flour and the baking powder. Fold through the wet mixture making sure not to over mix
- Add a splash of milk to bind the ingredients, then transfer the mixture into an eight inch lined tin
- Bake the mixture for 35 minutes
- When the cake has cooled, split the sponge along the equator into two halves and smear the bottom half with raspberry jam
- Top the jam with freshly whipped cream and place the top half of the sponge back on
- Finally, dust the cake with icing sugar and decorate with fresh raspberries and edible flowers
