Traditionally Victorian Sponge cakes are made with two delicate layers of sponge cake, sandwiched together with strawberry jam, a layer of Chantilly cream and fresh strawberries… I decided to change it up a bit and substitute the strawberries for raspberries. The tartness and freshness of the raspberries really did make a difference as it cut through the creamy, buttery richness of the Chantilly cream and added a little more balance to a cake fit for Kings and Queens.
