12 months +

Raspberry Victoria Sponge Cake

Prep: 10-30 mins
Cooks in: 10-30 mins
Serves: 12


  • Milk

  • Eggs

Suitable for:

  • Vegetarian

  • Gluten free


For the sponge:

200g fresh raspberries
1 tbsp maple syrup
250g unsalted butter (room temperature)
60mls maple syrup
2 tsps vanilla extract
4 eggs
300g self raising flour (or a gluten free option)


Filling and topping:

400mls double cream
200g fresh raspberries
4 tbsps maple syrup
Fresh rapsberries and sliced almonds to decorate (optional)


  • Milk

  • Eggs


Step 1

Preheat your oven to 180°C, 160°C fan, Gas Mark 4. Grease and line two 20cm sandwich tins with non-stick baking parchment using a little extra butter. Top tip: you can use the left over butter on the butter wrapper for this and it's a great job for little ones.

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Step 2

Make the raspberry puree by blending the raspberries and a table spoon of maple syrup in a blender until perfectly smooth.

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Step 3

In a large bowl beat the butter with the maple syrup and 1 tbsp of flour until soft. Add the mango raspberry puree and vanilla extract with 2 tbsps of flour and beat in or you can use an electric cake mixer with the paddle attachment. Add the eggs one at a time with 1 tbsp of flour with each egg added. Beat in thoroughly (the flour stops the mixture from splitting, which happens if it’s too wet).

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Step 4

Sieve in the rest of the flour gradually and fold lightly into the mixture using a metal spoon (you want to keep as much air as possible in the mixture – so be careful not to over mix it). Why not let little ones have a stir or press on and off on the mixer.

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Step 5

Divide the mixture evenly between the two sandwich tins. Smooth over lightly, then bake for 20 minutes or until golden and springy to the touch. Insert a knife to check they are cooked – it should come out clean. Leave in the tin for 10 minutes to cool a little, then move onto wire rack to cool completely.

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Step 6

Once the sponge is completely cool, whip the cream until thick, then very lightly stir through 2 tbsps of maple syrup. In a separate bowl, mash the raspberries and stir in 2 tbsps of maple syrup. To assemble the cake, spread ½ of the cream mixture onto the bottom of one of the sponges and drizzle ½ of the raspberry mixture over the cream. Place the second sponge on top and repeat the last step with the rest of the cream and raspberry mixture. Decorate with fresh rapsberries and sliced almonds if you wish.

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