Treat yourself to this Raspberry Cake Roll – a fluffy sponge wrapped around a sweet-tart raspberry filling for a delightful and elegant dessert.

Experience the perfect balance of soft chiffon sponge, creamy raspberry-infused cheesecake, and a luscious raspberry jelly topping! This delicate dessert melts in your mouth, combining the smooth ...

Call it a Victoria cake, a Victoria sponge cake, or a Victoria sandwich cake—any way you go, the tower of billowy whipped cream, tart raspberry jam, and plush vanilla sponge, is worth mastering.

To assemble the cake, set one sponge crust-side down on a serving plate. Using the back of a tablespoon, evenly spread the sponge with the 6 tablespoons of raspberry jam.

Place the jelly crystals and 300 ml boiling water boiling water in a medium bowl and stir to dissolve. Stir in 300 ml cool water. Chill in the fridge for about 3 hours until set.