Delicious Raspberry Victoria Sponge Cake Recipe

Start by preheating your oven to 170 degrees Celsius (340 degrees Fahrenheit).

If you are using a removable round cake pan, grease the sides with butter and line the base with parchment paper to prevent sticking.

In the bowl of a stand mixer, combine the softened butter and sugar. Beat this mixture for about 2-3 minutes until it becomes light and fluffy.

Carefully add the eggs one at a time, ensuring to beat the mixture well after each addition. The mixture should be airy and well combined.

Slowly sift in the all-purpose flour and mix until just combined. If your batter seems too thick, add the water or milk gradually to loosen it up; this will help make the biscuits light and fluffy.

Evenly distribute the batter among your prepared cake pans. Bake in the preheated oven for 20-30 minutes or until the tops are light golden brown and a toothpick inserted into the center comes out clean.

Once baked, allow the biscuit layers to cool in the pans for about 10 minutes. Then, gently run a knife around the edges to loosen the cakes before transferring them to a wire rack to cool completely.

For the jam, place the frozen raspberries, sugar, and cornstarch in a saucepan. Stir everything together and cook on medium heat, constantly mixing to prevent burning.

Continue to cook until the mixture thickens slightly and you see small bubbles forming. Remove from heat and transfer to a container to cool completely.

In a clean mixing bowl, beat the cream cheese with the powdered sugar using a whisk attachment until smooth. Gradually add the cold heavy cream while continuing to whip until the cream holds a stable and silky texture.