The lovely folks at Baking Mad recently asked me to try out one of their gorgeous recipes, a Victoria Sponge Cake recipe. However this is no ordinary Victoria sponge with layers of white chocolate sponge, white chocolate and vanilla ganache plus raspberry jam it really is a showstopper cake. Ideally, I would have decorated my cake with raspberries too but having run out of them I thought strawberries would work equally well.
Of course, this is not an everyday cake but one I would make for a special occasion like a birthday as it tastes so rich and indulgent. My girls were completely wowed by the finished cake and somewhat chuffed that they were getting the chance to eat it. White chocolate, vanilla and raspberry are beautiful flavours that work well together making this Victoria sponge cake utterly delicious.
The recipe uses Nielsen Massey Vanilla Bean Paste, an ingredient that I’ve never used before as I’ve always stuck to using their pure vanilla extract. The vanilla bean paste actually contains the vanilla pods whereas the extract doesn’t. I really liked the Nielsen Massey vanilla bean paste (it smells incredible!), it’s most certainly an ingredient I’ll use much more in my baking.
So, if you fancy having a go at making this delectable cake you can find the recipe and lots more baking recipes and ideas for everyday and special holidays such as Easter and Christmas on the Baking Mad website.
Until next time, happy baking.
Disclosure: I have not been paid or sponsored to write this blog post. Baking Mad sent me some ingredients to try out one of their recipes. All opinions are honest and my own.