Go Back
How to make better cake: Lemon and Raspberry Victoria Sponge Sandwich recipe with the Sage Scraper Mixer Pro

Lemon and Raspberry Victoria sponge cake

The key to a fluffier cake is in the mixing. We created this gorgeous lemon and raspberry Victoria sponge sandwich using the Scraper Mixer Pro from Sage Appliances. Original recipe found in Good Housekeeping recipe book. Adapted by Actually Mummy.
Prep Time 20 mins
Cook Time 25 mins
Course Dessert
Servings 8


  • 175 g 6oz softened butter
  • 175 g 6oz caster sugar
  • 3 medium eggs beaten
  • 175 g 6oz self-raising flour, sifted
  • For the filling:
  • 2 tbsp good quality lemon curd
  • 300 ml 10oz whipping cream
  • 150 g fresh raspberries or 200g blueberries
  • 2 tsp icing sugar


  • Grease and line 2 18cm (7in) sandwich tins
  • Cream the butter and caster sugar until well mixed, light and fluffy
  • Gradually beat in the eggs
  • Fold in the flour gently
  • Divide the mixture between the sandwich tins, levelling with a spatula, leaving a slight hollow in the middle to allow for rising
  • Bake in the oven at 180C, (160C Fan), until golden and springy to the touch
  • Leave to cool in the tins for 5 minutes, then turn out onto a rack, remove paper, and leave until cold
  • Whisk the cream to a soft peak
  • Spread the lemon curd over one half of the cake
  • Spread whipped cream over the other half, and dot with the raspberries
  • Sandwich the cakes together and sift the icing sugar over to decorate.