.Simone_Rocha_ shares the recipe behind her delicious Victoria Sponge cake with fresh raspberries, just in time for ValentinesDay
The designer fills this Victoria Sponge cake with fresh raspberries.
Cream butter and sugar until pale and fluffy.Beat in eggs one at a time, occasionally scraping the bowl.Whisk flour and baking powder together with salt.Add flour mixture to butter mixture and continue to mix until incorporated.Add milk and mix until combined. (Do not over-mix or the cake will become tough.)
Pour into the prepared baking tins.Bake at 350°F, about 30-35 minutes, until risen. (A skewer should come out clean.)Cool completely.Spread one cake with jam.Whip the cream to soft peaks and spoon on top of the jam.Cover with raspberries.Top with the second cake layer.
Dust with powdered sugar.Chill until ready to eat. Read more: Vogue Magazine »
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So cute and delicious!!! 😍😍😍 Che meraviglia!! Simone_Rocha_ Looks very nice Simone_Rocha_ looks good❤️