Raspberry Victoria Sponge Cake - Recipe Kit & Tutorial
Raspberry Victoria Sponge
A delicious sponge cake recipe.
Named after Queen Victoria, this quintessentially British bake is simplicity at its best; sweet raspberry jam and soft cream, sandwiched between light sponge and a dusting of snow icing. This makes a great celebration cake too!
The price includes the baking kit and the recipe tutorial. This recipe comes in 4 kits. Each kit for each step of the recipe with all the professional ingredients you need for a baking success!
KIT 1: SPONGE MIX- 170g plain flour, 60g corn flour, 4g baking powder, 220g whole eggs, 50g vegetable oil, 110g caster sugar, 80g icing sugar, 160g butter.
KIT 2: RASPBERRY JAM- 240g raspberry puree, 120g caster sugar, 6g pectin.
KIT 3: WHIPPED CREAM - 150g cream, 15g icing sugar.
KIT 4: FINISHING - 20g snow icing, 30g fresh raspberries, 10g pink pearls.
Shelf life: The baking kit holds for up to 72 hours from the dispatch moment.
Ingredients: flour, corn flour, baking powder, eggs, vegetable oil, caster sugar, icing sugar, butter, raspberry puree, pectin, cream, icing sugar, fresh raspberries.
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