Everyone loves a classic Victoria sponge, filled with raspberry jam for extra tartness and white chocolate buttercream. This is the absolute essential cake for Jubilee celebrations or an English afternoon tea.
Prep time: 40 mins
Baking time: 20 mins
Total time: 1 hour
For the cake mixture -
100g Risen Super White Spelt Flour, sifted
100g all purpose flour, sifted
200g butter, softened and unsalted
200g sifted self-rising flour
200g caster sugar
4 large eggs
1 tsp vanilla extract
For the filling -
75g white chocolate, melted
100g butter, softened
100g icing sugar, plus extra to dust
1tsp vanilla bean paste or extract
200ml whipped cream
4-5 tbsp raspberry jam
Preheat the oven to 170 Celsius and line the bases of two round 20cm cake pans with baking paper after greasing.
In a large mixing bowl, beat the sugar and butter until the batter is light and fluffy.
One at a time, add in the eggs, beating thoroughly after each. Mix in the vanilla extract.
Fold the sifted flour into the butter mixture until it is completely incorporated, making sure not to over mix.
Evenly distribute the batter amongst the cake pans.
Bake for 20 minutes, or until brown and springy when lightly touched. After 5 minutes of cooling, run a knife down the cakes' edges to release them from the pan. Put onto wire racks to cool and completely.
To make the buttercream beat the butter, icing sugar and vanilla paste or extract together until very light and creamy for about 4 mins. Beat in the melted white chocolate until just combined. Finally, fold in the whipped cream
Working quickly, spread the bottom half of cake with raspberry jam and the other with the buttercream. Sandwich together, dust with icing sugar and some fresh seasonal fruit and serve.