James Martin Victoria sponge cake with raspberries

Name: James Martin Victoria sponge cake with raspberries
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 225g unsalted butter, softened; 225g caster sugar; 4 large eggs; 225g self-raising flour; 1 tsp baking powder; 2 tbsp milk; 150ml double cream; 2 tbsp icing sugar; 4–5 tbsp raspberry jam; 200g fresh raspberries; Icing sugar, for dusting; Butter and parchment, for tins

This James Martin Victoria sponge cake with raspberries is a beautifully light and tender cake layered with fresh cream, sharp raspberries, and a generous spread of jam. The sponge is soft, buttery, and classic, while the raspberries add freshness and balance. It is an easy, reliable bake that suits beginners and experienced bakers alike. From start to finish, it takes about 1 hour and 30 minutes, including cooling and assembling.

Ingredients

For the sponge cakes

225g unsalted butter, softened
225g caster sugar
4 large eggs, at room temperature
225g self-raising flour
1 tsp baking powder
2 tbsp milk
Butter, for greasing
Baking parchment

For the filling and topping

150ml double cream
2 tbsp icing sugar
4 to 5 tbsp raspberry jam
200g fresh raspberries
Icing sugar, for dusting

How to Make James Martin Victoria sponge cake with raspberries

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round sandwich tins with baking parchment.
Mix the sponge: Add the butter, caster sugar, eggs, self-raising flour, baking powder, and milk to a large bowl. Beat with an electric mixer until pale, smooth, and fully combined.
Fill the tins: Divide the mixture evenly between the prepared tins and level the tops with a spatula.
Bake: Bake in the middle of the oven for 20 to 25 minutes until the sponges are golden, spring back when lightly pressed, and a skewer comes out clean.
Cool the cakes: Leave the sponges in their tins for 5 minutes, then turn out onto a wire rack and leave to cool completely.
Prepare the filling: Whip the double cream with the icing sugar until it holds soft peaks.
Assemble: Spread the raspberry jam over one sponge. Spoon over the whipped cream and scatter with fresh raspberries. Place the second sponge on top and press gently.
Finish: Dust the top lightly with icing sugar just before serving.

Tips

How do I keep the sponge light and fluffy?

Make sure the butter is fully softened and beat the mixture just until smooth. Overmixing can make the sponge dense.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or the cake is underbaked. Always wait until the sponge is set before checking.

Can I use frozen raspberries?

Fresh raspberries are best, but frozen can be used if fully thawed and well drained to avoid excess moisture.

Serving Suggestions

Serve with a pot of freshly brewed tea
Add extra raspberries on the side for a sharper finish
Enjoy as a classic afternoon cake or light dessert

Storage

Room temperature

Best eaten on the day it is assembled. Keep in a cool place for up to 12 hours.

Refrigerator

Store in an airtight container for up to 2 days. Bring to room temperature before serving for the best texture.

Freezing

The plain sponge layers can be frozen, well wrapped, for up to 3 months. Defrost fully before filling.

Nutrition

Calories: 420 kcal
Carbohydrates: 46g
Protein: 6g
Fat: 24g
Saturated fat: 14g
Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is lightly sweet and soft, making it ideal for all ages.