Spread the raspberry jam all over inside of the cooled sponge, leaving a 2cm/1in border at the long edge that’s furthest from you. Spread most of the cream on top of the jam. Roll up the sponge ...

The sugar-free chocolate sponge stays moist while remaining sturdy enough to hold up the layers of frosting and fruit. The homemade raspberry jelly adds just the right amount of tartness ...

While the jelly is setting, make the sponge. Preheat your oven to 170 ... it to cool before chilling it in the fridge. Make the raspberry compote. Place 300g or raspberries, the sugar, orange ...

Phil’s whipping up his delicious steamed jam sponge with warm custard - the perfect fruity treat to brighten up a winter's day! Grease a 20cm diameter by 11cm deep heatproof pudding basin with ...

This vegan Victoria sponge is sandwiched together in the classic style with a dairy-free buttercream, and raspberry or strawberry jam. You will need 2 x 20cm/8in sandwich cake tins. Each serving ...

Sandwich the rounds of sponge cake together with homemade raspberry jam. If you use trifle sponges, sandwich them in pairs. Next, make the egg custard. You will need 500ml. Whisk the eggs with the ...