Victoria Sponge Cake


  • 150g Butter
  • 150g Caster Sugar
  • 3 Eggs
  • 150g Self raising flour
  • 1tsp Baking powder
  • Pinch of salt
  • 1 Jar of Audrey Baxter signature range raspberry curd



  1. Line and grease two 7" sandwich tins. Preheat oven to 175°C

  2. Cream the butter and sugar until light and fluffy then gradually mix in the beaten additions. Sieve the flour, salt and baking powder and fold into the mixture.

  3. Split the mix evenly between the two tins and bake for 20-30 minutes. Place on a wire rack to cool.

  4. Sandwich together with the Raspberry Curd, whipped cream and fresh raspberries. Sprinkle with icing sugar.