Gather all ingredients and equipment needed.
Preheat the fan oven at 170 degrees Celsius (or 180 for non-fan oven)
Grease the two baking tins
Cut two circles of grease proof paper to fit the bottom of both tins.
Weigh the eggs. This will be the set weight for the flour, sugar and butter.
Ensure the eggs, flour, sugar and butter are the same weight.
Put the sugar, flour and butter into the electric mixer.
Add the 2 teaspoons of baking powder.
Add one egg at a time as the mixture slowly combines together.
Allow the electric mixer to stir the ingredients together at a slow pace for approx. 2-3 mins.
This is what my finished mixture looks like.
Evenly distribute the mixture into both tins. Use a spatula or a knife to spread it smoothly.
Into the oven they go!
Set your timer. I chose 20 minutes just to check on it. It actually took 30 minutes to bake altogether.
Allow the sponges to cool in the tins for 3-5 minutes.
Loosen sponges with a knife around the edge. Flip over and leave on a wire rack to cool fully.
Mix the whipped cream and chopped up raspberries in a bowl then scoop and spread onto the right-way-up sponge. Place the other sponge ontop. (Apologies- didn't take a pic of this step...!)
Put some icing sugar in a sieve. Shake over the top if cake. Decorate with extra raspberries, securing them with a dap of whipped cream.
Voila!! The finished Raspberry Victoria sponge cake! Enjoy!!
- 259.0g 4 eggs
- 259.0g (Same weight equivalent of eggs)caster sugar
- 259.0g (Same weight equivalent of eggs) Self-rising flour
- 259.0g (Same weight equivalent of eggs) butter
- 2.0tsp Baking powder
- 1.0c Icing sugar
- 1.0c Raspberries
- 1/2c Whipped cream