victorian sponge cake with raspberries

A classic English tea time treat, best served the day it is made, with people you like.

Slightly adapted from The Primrose Bakery Book

For the cake //

210g self rising flour

225g white sugar

25g corn meal (original recipe calls for 25g cornstarch)

1 teaspoon baking powder

1 teaspoon vanilla extract

225g unsalted butter, soft

zest of one orange

4 large eggs

3 tablespoons organic, cream on top yogurt (original recipe calls for semi-skimmed milk)

Filling //
3 tablespoons raspberry jam
Freshly whipped cream

Preheat the oven to 350*

Butter 6 mini cake pans OR butter two round eight inch cake tins and line with parchment paper.

To make the cake, sift the flour, cornmeal (or corn starch), sugar and baking powder into the bowl of a food processor, pulse a few times until mixed. Add the remaining ingredients, processing until everything just comes together. Do not over mix.

Divide the batter between the two pans and bake for 18-25 minutes, or until golden brown and a toothpick inserted into the center of each cake comes out clean. Cool for 10 minutes, remove from pan and cool fully.

To assemble the cake, spread jam on the top of one cake and then dollop and spread whipped cream on top of jam. Place the second cake on top, dust with powdered sugar and decorate with fresh raspberries. 

If using mini cake pans, after the cake cools, slice in half and proceed as stated above. Cooking time may vary from time for larger cake. Check your cakes at 18 minutes to avoid over cooking.