Victoria sponge cake

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Ingredients

For the Cake:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (225g) granulated sugar
  • 4 large eggs
  • 2 cups (225g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2-4 tablespoons milk (to adjust consistency)

For the Filling:

  • 1/2 cup raspberry jam (or your choice of jam)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (optional, for sweetening the cream)
  • Fresh raspberries (for decoration, optional)
  • Powdered sugar (for dusting)

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
  3. Add eggs: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
  4. Combine dry ingredients: In another bowl, sift together the flour, baking powder, and salt.
  5. Mix together: Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined. The batter should be smooth but not overmixed.

Step 2: Bake the Cakes

  1. Divide the batter: Evenly divide the batter between the two prepared cake pans and smooth the tops.
  2. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 3: Prepare the Filling

  1. Whip the cream: In a mixing bowl, whip the heavy cream with the powdered sugar (if using) until soft peaks form. Be careful not to overwhip.
  2. Prepare the jam: If the jam is too thick, you can warm it slightly to make it easier to spread.

Step 4: Assemble the Cake

  1. Layer the cakes: Once the cakes are completely cooled, place one layer on a serving plate. Spread the raspberry jam evenly over the top.
  2. Add whipped cream: Spoon the whipped cream on top of the jam, spreading it gently to cover.
  3. Top with the second layer: Place the second cake layer on top of the whipped cream.
  4. Dust with powdered sugar: Lightly dust the top with powdered sugar and decorate with fresh raspberries, if desired.

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