Victoria Sponge Cake - The World's Food
The World's Food
Yield: 12
Time: 1 hour
A delicious British classic made for afternoon tea
Ingredients
11.3 tablespoons (160 g) unsalted butter, softened1 teaspoon vanilla extract
3/4 cup (160 g) sugar
3 large eggs, lightly beaten
1 cup (160 g) self-rising flour
6 ounces (175 mL) English double cream (48% milkfat)
5-10 ounces (140-280 g) strawberry jam/preserves
2 tablespoons powdered sugar, for decoration
Preparation
Step 1
Pre-heat oven to 340 F (170 C)
Step 2
Spray two 8-inch cake pans with non-stick spray containing flour, or use shortening
Step 3
Cut two pieces of parchment paper to fit both cake pans and lay on top of the sprayed surfaces
Step 4
Using a stand mixer or hand mixer, cream together the softened butter, vanilla extract and sugar until light and fluffy
Step 5
Whisk the eggs in a different bowl then gradually add to the batter, whisking between additions
Step 6
Add the flour to the mixer bowl and either fold it in manually or blend slowly using the beater attachment until fully incorporated
Step 7
Spoon the batter evenly into the two prepared cake pans
Step 8
Bake at 340 F for 25-30 minutes, or until a toothpick comes out clean when inserted into the center of the cakes
Step 9
Remove cake pans from oven and cool for 15 minutes at room temperature
Step 10
Whip the double cream to soft peaks
Step 11
Remove one cake from the pan, remove the parchment paper, and place it on a cake stand
Step 12
Evenly spread the whipped double cream on the top of the lower cake layer
Step 13
Spread the strawberry jam on top of the whipped double cream
Step 14
Remove the second cake from its pan, remove the parchment paper and place on top of the strawberry jam layer
Step 15
Sprinkle powdered sugar on the top of the cake for decoration
Step 16
Cut into wedges and serve with English tea (recipe here)
Pre-heat oven to 340 F (170 C)
Step 2
Spray two 8-inch cake pans with non-stick spray containing flour, or use shortening
Step 3
Cut two pieces of parchment paper to fit both cake pans and lay on top of the sprayed surfaces
Step 4
Using a stand mixer or hand mixer, cream together the softened butter, vanilla extract and sugar until light and fluffy
Step 5
Whisk the eggs in a different bowl then gradually add to the batter, whisking between additions
Step 6
Add the flour to the mixer bowl and either fold it in manually or blend slowly using the beater attachment until fully incorporated
Step 7
Spoon the batter evenly into the two prepared cake pans
Step 8
Bake at 340 F for 25-30 minutes, or until a toothpick comes out clean when inserted into the center of the cakes
Step 9
Remove cake pans from oven and cool for 15 minutes at room temperature
Step 10
Whip the double cream to soft peaks
Step 11
Remove one cake from the pan, remove the parchment paper, and place it on a cake stand
Step 12
Evenly spread the whipped double cream on the top of the lower cake layer
Step 13
Spread the strawberry jam on top of the whipped double cream
Step 14
Remove the second cake from its pan, remove the parchment paper and place on top of the strawberry jam layer
Step 15
Sprinkle powdered sugar on the top of the cake for decoration
Step 16
Cut into wedges and serve with English tea (recipe here)
