Raspberry Sponge Cake
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A Note from Feedfeed
This delicious Classic Victoria sponge cake is layered with raspberry jam and cream. It's a show stopping dessert to impress your guests.
Check out our Cakes Feed for more inspo!
- Recipe Card
Recipe Card
ingredients
Classic Victoria Sponge Cake
- 205 grams plain flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 115 grams vegan butter
- 200 grams white sugar
- 2 flax eggs
- 2 teaspoons vanilla extract
- 240 millileters soy milk
- 1 teaspoon apple cider vinegar
ingredients
Vanilla Buttercream
- 115 grams vegan butter
- 240 grams icing sugar
- 4 tablespoons soy milk
- 6 tablespoons raspberry jam
- Fresh raspberries for decoration
Method
Step 1
Preheat oven to 180•c & grease 2 6 inch cake pans. Grease tins and line the base with parchment paper. Grease the paper too.
Step 2
In a large bowl, whisk together plain flour, baking powder, baking soda & salt. In a stand mixer, beat sugar & butter until smooth and creamy, about 2-3 minutes.
Step 3
Prepare flax eggs by mixing flax & water together to form a gel. In a jug, add soya milk and apple cider vinegar, stir well and set aside to thicken for a few mins.
Step 4
Add dry ingredients to creamed butter & mix on low until combined. Add flax eggs and vegan buttermilk and slowly mix again until combined. Pour into cake pans and bake for 23-25 mins, until a toothpick comes out clean.
Step 5
Allow cakes to cool fully in the pans. Prepare buttercream by adding vegan butter to a stand mixer or with an electric whisk beat until creamy, around 3 minutes.
Step 6
Add icing sugar, 2 tbsp of the soya milk and vanilla extract. Mix on a medium speed for another 3 minutes, adding the remaining soya milk if it’s too thick.
Step 7
Layer cake up with buttercream, jam and pipe remaining buttercream on top. Top with fresh raspberries and a dusting of icing sugar.