Victoria Sponge Cake
Ingredients: Self-rising Flour, Baking Powder, Salt, Unsalted Butter, Granulated Sugar · 45 min cook time · 360kcal · $9.50
Ingredients
240g Self-rising Flour, 0.25tsp Baking Powder, 0.25tsp Salt, 226g Unsalted Butter, 225g Granulated Sugar, 4large Eggs, 1.5tsp Vanilla Extract, 1tbsp Whole Milk, 110g Strawberry Jam, 120ml Heavy Cream, 1tbsp Confectioners' Sugar
Instructions
1. Preheat your oven to 350°F and butter two 8-inch cake pans with parchment paper on the bottom.
2. Sift together self-rising flour, baking powder, and salt into a bowl.
3. In a stand mixer, cream the softened unsalted butter until smooth.
4. Add granulated sugar and beat until light and fluffy.
5. Add room-temperature eggs one at a time, mixing well after each addition.
6. Mix in vanilla extract and a tablespoon of whole milk.
7. Gradually fold in the flour mixture until just combined.
8. Distribute the batter evenly between the two prepared pans and smooth the tops.
9. Bake at 350°F for 25 to 30 minutes until springy to the touch.
10. Whip heavy cream with confectioners' sugar and a splash of vanilla until soft to stiff peaks form.
11. Assemble the cake by spreading strawberry jam over the first layer, topping with whipped cream, adding the second cake layer, and dusting with powdered sugar.
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