Vashon Victoria Sponge Cake


Vashon Victoria Sponge Cake


  • 1 cup butter
  • 4 eggs (extra large)
  • 1 cup sugar
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon almond extract (or vanilla extract)
  • 8oz cream cheese
  • 8oz heavy cream ((36% butter fat))
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 3-4 cups raspberries (or any seasonal fruit)
  • 3 tablespoons raspberry jam


Step 1
Allow butter and eggs to reach room temperature
Whip butter in mixer until softened. Add sugar to butter, mix until fully incorporated.
Step 2
Add eggs one at a time to mixture, mix, scrape down sides of bowl, mix until smooth. Add almond (or vanilla) extract and mix to incorporate.
Step 3
Sift flour, baking powder, and salt mixture in a bowl, then add a spoonful at a time to sugar and eggs until fully blended. Batter will be very thick. Spoon into buttered and floured springform pan.
Step 4
Bake at 350 for 30-45 mins, watch middle of cake rise and test with toothpick to make sure no batter sticks. Center will rise.
Whipped Cream Cheese
Step 5
Whip room-temperature cream cheese until fluffy to prevents lumps.
Step 6
Add powdered sugar and whip until smooth.
Step 7
Slowly drizzle heavy cream into mixture, scape sides, repeat until fully incorporated. Add vanilla.
Step 8
Whip until volume increases and whipped cream will hold its shape in a peak.
Step 9
In a separate bowl add berries, and warmed jam, gently mixing to coat berries.
Step 10
Cut cake in half around its circumference so you have two thinner disks.
Step 11
On bottom cake layer add berry mixture, spreading evenly. Reserve some berries for top layer.
Step 12
Atop the berry mixture spread the whipped cream cheese mixture evenly. Reserve some for top layer. Add second cake layer and top cream and berries. Serve cake chilled.