Description
This classic Victoria Sponge Cake combines rich and buttery sponge cake with raspberry jam and whipped cream sandwiched in between.
Ingredients
For the cake:
- 2 cups (250g) all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 2 tbsp (30ml) milk
For the filling:
- 1/3 cup good-quality raspberry jam
- 1 cup (250ml) heavy cream
- 2 tbsp powdered sugar plus more for dusting
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350F. Butter two 8″ round baking pans and line the bottoms with parchment paper.
- In a small bowl, toss together the flour, baking powder and salt. Set aside.
- Using an electric mixer or stand mixer with paddle attachment, cream the butter and sugar for 5 minutes until pale and fluffy.
- Add in the eggs, one at a time, mixing well in between. The mixture may be lumpy but that’s ok. It will come together when you add the flour mixture.
- With the mixer on low, stir in half of the flour mixture. Add in the milk and mix for a few seconds to loosen up the batter, then stir in the rest of the flour until just combined.
- Evenly divide the batter between the prepared pans. Spread and smooth out the surface.
- Bake for 25 minutes or until tops are lightly browned and springs back when gently pressed. Let cool completely before assembling.
- Meanwhile, whip the heavy cream, sugar and vanilla until medium peaks form.
- Once the cakes are completely cooled, trim the domes of the cakes if needed. Spread the raspberry jam on top of one of the cakes. Then spread or pipe the whipped cream over the jam. Optional: reserve about 1/2 cup of whipped cream for the top of the cake if you want to top it with some berries.
- Layer with the second cake and dust with powdered sugar. Finish with the remaining whipped cream and some berries if desired.
Notes
Leftover cake can be covered and stored in the fridge for up to 3 days.