Victoria sponge with mascarpone & raspberries

Easy / prepare ahead / freeze (sponge only)
Preparation time
15 minutes
Cooking time 30 minutes
Serves 12

225g (8oz) butter, softened
225g (8oz) caster sugar
4 large free-range eggs
1tsp vanilla extract
225g (8oz) self-raising flour
for the frosting
250g (9oz) mascarpone
1tsp vanilla bean paste or extract
2tbsp icing sugar, plus extra to dust
6-7tbsp raspberry jam
250g (9oz) fresh raspberries
you will need
2 x 20cm (8in) sandwich tins, lightly oiled and bottom lined

1 Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Cream the butter and sugar together until light and fluffy. Beat in the eggs, stir through the vanilla extract, then fold in the flour with 1tsp salt until you have a smooth batter. Divide between the tins and bake for 25 to 30 minutes, until a skewer inserted into the middle comes out clean. Remove from the oven and cool completely on a wire rack.

2 To make the filling, whisk the mascarpone, vanilla and icing sugar until smooth. Be careful not to overwhip. When the cakes are cool, place one upside down on a serving plate, and spread the raspberry jam over the top. Top with mascarpone then with raspberries. Top with the other cake, the right way up, then dust over some icing sugar and serve.

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