Victoria Sponge Cake: British #172

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 Victoria Sponge Cake : British #172

A traditional British layer cake, that consist of 2 - buttery, sponge cake layers, with a jam and whipped cream center. Delicious! And easy to make.

Ingredients:

  • 12 T. Unsalted butter softened, more for greasing pans
  • 1-1/3 c. All-purpose flour

  • 3-1/4 tsp. Baking powder
  • 1/2 tsp. Kosher salt
  • 3/4 c. Plus 2 T. Granulated sugar
  • 3 large eggs, room temperature
  • 2 T. Whole milk
  • 1/2 c. Jam (any flavor)
  • 1 c. Heavy cream
  • 1 T. Confectioners’ sugar, more for dusting
  • 1/4 tsp. Vanilla extract
  1. Cake: Heat oven 350F. Place rack in the center. Grease and line the bottoms of 2-8” round cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder and salt.
  3. In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.
  4. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary.
  5. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the tops.
  6. Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25-30 minutes.
  7. Let cool for 10 minutes, then un old them onto a wire rack to cool completely, flat side down.
  8. Transfer one cake to a serving platter, and spread jam evenly on top.
  9. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks.
  10. Dollop about 1/2 of the cream on top of jam, then top with remaining cake.
  11. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.
Results: Very easy! I got carried away with the whipped cream and put a lot between the layers. No other adaptations. This is a great cake to make when you have to make something fast.
Bottom Line: Keeper!
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