Victoria Sponge Cake Recipe

Victoria Sponge Cake: Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick vegetable spray, 2 - 8 inch (23 cm) round cake pans. Line the bottoms of the pans with parchment paper.

In a large bowl, sift or whisk the flour with the baking powder and salt. 

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the vanilla extract and sugar and beat on medium-high speed until the mixture is light and fluffy (about 3 to 5 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture and mix just until incorporated. Beat in the milk. Divide the batter evenly between the two pans (440 grams in each pan), smoothing the tops with the back of a spoon or offset spatula. Bake for about 20 minutes or until a wooden toothpick inserted into the center of the cakes comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool (in their pans) for about 15 minutes. Then, one cake at a time, place a wire rack on top of the cake pan and invert, lifting off the pan. Remove the parchment paper and let cool completely.

Place one cake layer, top of the cake facing down, onto your serving plate. Spread with the jam.

In a bowl whip the cream until stiff peaks form. Spread the whipped cream on top of the jam. Then place the second cake layer on top of the cream, top of the cake facing up. Dust the top of the cake with caster or powdered sugar. If not serving right away, cover and refrigerate. This cake can be stored in the refrigerator for about 3 to 4 days.

Serves 10 - 12 people.

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