Food, Fun, Love: Classic Victoria Sponge
What is a tea party without the British classic, Victoria Sponge cake!? Our next recipe from the Food, Fun, Love cook book is a Classic Victoria Sponge!
8 ounces unsalted butter
8 ounces granulated sugar
4 eggs beaten
2 teaspoons vanilla extract
8 ounces sifted cake flour
2 cups whipping cream
1/2 cup strawberry or raspberry jam
1/2 cup sifted powered sugar
Cream butter and sugar together with a mixer until light and fluffy.
And eggs, one at a time, along with vanilla, making sure they are fully incorporated each time.
Fold in the flour, being careful not to over mix.
Prepare 2 10-inch cake pans by lining with parchment paper then spraying with non-stick spray. Bake in the oven at 350 degrees for 20 minutes or until the cake springs back when touched. Set aside to cool.
While the cake is cooling, whip the cream for the middle of the cake, to soft peaks. When the cake is cool, spread the jam evenly on one fo the cakes and then dollop the whipped cream over the jam and spread out onto the edges. Place the other layer of cake gently on tp so the filling does not ooze out.
Sift the powdered sugar over the top of the cake covering it completely and serve.
8 ounces unsalted butter
8 ounces granulated sugar
4 eggs beaten
2 teaspoons vanilla extract
8 ounces sifted cake flour
2 cups whipping cream
1/2 cup strawberry or raspberry jam
1/2 cup sifted powered sugar
Cream butter and sugar together with a mixer until light and fluffy.
And eggs, one at a time, along with vanilla, making sure they are fully incorporated each time.
Fold in the flour, being careful not to over mix.
Prepare 2 10-inch cake pans by lining with parchment paper then spraying with non-stick spray. Bake in the oven at 350 degrees for 20 minutes or until the cake springs back when touched. Set aside to cool.
Sift the powdered sugar over the top of the cake covering it completely and serve.
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