Victoria Sponge Cake
A classic British sponge cake made of two tender butter layers, strawberry jam, and whipped cream, perfect for afternoon tea.
Ingredients
- wheat flour200 g
- butter200 g
- caster sugar200 g
- eggs4 pcs
- baking powder1 tsp
- strawberry jam150 g
- cream with 30–35% fat200 ml
- powdered sugar1 tbsp
Instructions
Preheat the oven to 190°C (170°C fan). Line the bottoms of two 20 cm round cake tins with parchment paper and grease the sides with a thin layer of butter.
Cream the softened butter with the sugar for 5–8 minutes, until the mixture is light and fluffy.
Lightly beat the eggs and add to the butter mixture in batches, beating well after each addition. If the mixture starts to curdle, fold in a spoonful of flour.
Sift the flour with the baking powder and gently fold in with a spatula, mixing only until the batter is smooth.
Divide the batter evenly between the tins, smooth the tops, and bake on the middle shelf for 20–25 minutes. The cakes are done when golden, pulling away from the sides of the tin, and springy to the touch.
Leave the cakes in the tins for 5 minutes, then turn out onto a wire rack and let cool completely, about 30 minutes.
Spread strawberry jam over one layer. Whip the cream to soft peaks and spread it over the jam, then top with the second layer.
Before serving, dust the top with icing sugar and cut the cake into 8 slices.
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