BAKING RASPBERRY & VANILLA CAKE

Today I baked a twist on Victoria Sponge by making a raspberry buttercream and raspberry jam-filled vanilla sponge topped with vanilla buttercream. I’ve eaten a huge wedge of it and it’s yummy.

I picked up a vanilla Victoria Sponge cake mix in the supermarket. I find these so handy and so nice, so why bother mixing up my own?! All I had to do was add 2 medium eggs, 40g of butter and 150mls of milk to it.

Once I’d beaten it all together, I separated the mixture equally into two greased 7-inch cake tins and popped them into my pre-heated oven at Gas Mark 5 for 20 minutes.

Then I watched Neighbours while the cakes cooled. To make the icing, I use lightly salted butter as I love the slightly salty taste in the buttercream (is this weird?!). I beat the butter with icing sugar and then separated into two bowls- plain buttercream for the top, and buttercream with crushed raspberries mixed into it for the inside.

All I then had to do was put a layer of  raspberry jam and raspberry buttercream inside the cake sandwich, and top it with the plain vanilla buttercream and some sprinkles. Delicious.

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