Ingredients:
For the sponge:
615g Butter
615g Zusto
525g Eggs
615g Self raising flour
5g Salt
Seeds from 1x Vanilla pod
For the quick raspberry jam:
300g Raspberry puree
50g Zusto
5g Yellow pectin
50g Fresh raspberries
Squeeze of lemon juice
For the Vanilla butter cream:
500g Unsalted Butter
Seeds from 1x Vanilla pod
400g Zusto
For Raspberry butter cream:
250g Zusto vanilla butter cream
50g Quick raspberry Zusto jam
To decorate the Victoria
sponge:
Zusto for dusting
Method
Pre heat oven to 200c
Line a 14cm cake ring with silicon paper
For the sponge
1. Beat the butter with the vanilla and salt until light and fluffy
2. Stream in the eggs a little at a time
3. Sieve together the Zusto and flour
4. Add the flour and Zusto to the butter mix
5. Pour into a prepared cake ring and bake at 200c for 10 minutes then reduce the heat to 180c until cooked and golden
6. Insert a cocktail stick into the centre of the cake, if it comes out clean then its cooked correctly
7. The cake will take approx 25 minutes to bake
For the Quick Zusto raspberry jam
1. Mix the Zusto and the pectin and set aside
2. Place the raspberry puree in a sauce pan and whisk in the pectin/Zusto mix
3. Bring to the boil and boil rapidly for 1 minute
4. Drop in the fresh raspberries and a drop of lemon juice
5. Stir to break up the fresh raspberries
6. Set aside until ready to use
For the vanilla butter cream
1. Beat the butter with the vanilla until very light
2. Add the Zusto and beat until smooth and shiny
3. Reserve some of the butter cream to make the raspberry butter cream
4. Place the rest in piping bag fitted with a plain nozzle
5. It is now ready to use
For the raspberry butter cream
1. Beat together the vanilla butter cream and the quick raspberry jam
2. When combined thoroughly place in a piping bag with a plain nozzle
3. It is now ready to use
To decorate the cake
1. Slice the cooled sponge in half, being careful to cut it straight and neat
2. Spread a generous layer of the quick Zusto raspberry jam across the cut surface of the bottom sponge
3. Pipe alternative bulbs of vanilla and raspberry butter cream on top of the jam
4. Top the cake with the second half of the sponge
5. Dust generously with Zusto
6. The cake is best served on the day of assembly but can last a day or two in a sealed cake tin
