James Martin served up a delicious Victoria sponge with raspberry jam on Saturday Kitchen.
James says: “Make Victoria Sponge even more special with homemade raspberry jam. This jam recipe is super simple and ready in no time.”
The ingredients are: 250g butter, at room temperature, plus extra for greasing, 250g caster sugar, pinch salt, 5 free-range eggs, 1 tsp vanilla extract or ½ tsp vanilla bean paste and 250g self-raising flour, plus extra for dusting.
For the filling: 700g raspberries, 500g jam sugar, ½ lemon, juice only, 500ml double cream and 4 tbsp icing sugar.