Pipe the cream on top of the jam and put the remaining raspberries on top. Place one of the sponges on a plate or cake stand and spread with the jam. Whip the double cream and put in a piping bag.Remove from the heat, pour into a tray and set aside to cool. Turn up the heat and boil for 5 minutes – this is an ‘instant jam’ so you don’t have to check for setting point. Tip 500g/1lb 2oz of the raspberries, the sugar and lemon juice into a large heavy-bottomed pan and stir over a moderate heat for 2-3 minutes, or until the sugar has dissolved. Peel off the baking parchment and leave to cool completely. Remove from the oven and turn the cakes out onto a wire cooling rack. Bake for 25-30 minutes until well-risen and golden-brown on top.Divide the mixture between the two prepared tins. Gently whisk the eggs in a small bowl and then add them, a little at a time, to the creamed butter mixture. Beat together the butter, caster sugar and a pinch of salt until pale and creamy.Lightly grease and flour two 20cm/8in loose-bottomed sponge tins, at least 4cm/1½in deep. Preheat the oven to 190☌/170☌ Fan/Gas 5.250g/9oz self-raising flour, plus extra for dusting.1 tsp vanilla extract or ½ tsp vanilla bean paste.250g/9oz butter, at room temperature, plus extra for greasing.While jam and cream are the traditional filling, other fillings that could be used are: fresh cream and strawberries, lemon curd and clotted creams or flavored butter creams. This usually calls for an extra rising-agent, while some recipes require extra soft butter. The one bowl method mixes all ingredients together at once until the batter is creamy. For a more stable batter, increase its viscosity and make sure bubbles are the same size. Butter and sugar are mixed together until the batter is light and fluffy, before adding in the egg and slowly adding the dry ingredients last. Traditionally, the creaming method is used. The cake can then be mixed in two methods. To start, make sure all the ingredients are at room temperature. So pay close attention to detail and every step of the baking process. Victorian sponge cakes have a reputation for being extremely sensitive to cooking times and temperatures. Over the years, the cake has spread around the world and picked up variations. Victoria sponge cake soon became the popular choice for both adults and children during Victorian high tea. Other tea-time cakes with nuts and seeds were considered unsafe for little ones. However, it was also used at tea as a treat specifically made for children. It is said the cake was a favorite of the Queen and was served it at all her lunches. The Queen asked for tea and cake in the late afternoon, so the Duchess made this “sandwich” cake for her. Dust with the icing sugar and serve.The most concurred credit to the cake’s creation goes to Anna Maria Stanhope, The Duchess of Bedford and Lady in Waiting to Queen Victoria in the mid-18th Century. Sandwich the cake with the other half of the cake and transfer it carefully to a serving plate. ![]() Spread the strawberry jam evenly and carefully on top of the cream.
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