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.

Restaurants and bakers have been leaning heavily into nostalgia over the past few years, and one of the more recent hits is ...

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.