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

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.

Sponge: Cream the butter and sugar, incorporate the eggs followed by the flour. Bake in a 34cm x 24cm baking tray lined with parchment, 18-20 mins at 180 degrees/160 degrees fan.