Victoria Sponge Cake
Soft, moist and fluffy cake that's perfect with some cream and strawberry jam, or any of your favourite jams.
Servings: 10 people
Ingredients
Cake
- 1 cup unsalted butter , plus 2 tablespoon more (250 gr), room temperature
- 1 ¼ cup sugar (250 gr)
- 4 large eggs , room temperature
- 1 teaspoon vanilla extract
- 2 cup self rasing flour (250 gr)
- 1 teaspoon baking powder
Filling
- strawberry jam , check out my homemade strawberry jam
- ¾ cup whipping cream min 35% fat , plus 1 tablespoon more (200 ml), chilled
- 1 teaspoon vanilla extract
- 1 lemon zest
- ¼ cup icing sugar (30 gr)
Instructions
- Preheat oven at 338ºF (170°C). Grease, line and flour 2 pans of 9 inch (23cm). Set aside.
- In a bowl, whisk butter and sugar until pale and fluffy. One by one, add in eggs, mixing until fully combined after each addition. Add in vanilla extract and mix well.
- Sift flour and baking powder into the bowl. Fold in gently, do not over mix to prevent cake being dense and hard.
- Divide batter evenly into the prepared pans. Bake in a preheated oven at 338ºF (170°C) for 20 minutes or until golden brown and fully cooked. Leave cakes to cool completely on rack.
- In a bowl, add in cream, vanilla extract, lemon zest and icing sugar. Whisk until stiff peaks formed. Set aside
- Assemble the cake by placing one cake on a cake stand. Spread strawberry jam on top. Add whisked cream on top of jam and spread evenly. Place the other cake on top of that. Put some strawberries on top of the cake and dust with icing sugar. Ready to serve.
Nutrition
Calories: 498.5kcal | Carbohydrates: 55.8g | Protein: 6.2g | Fat: 28.5g | Saturated Fat: 17.3g | Cholesterol: 138.4mg | Sodium: 79.6mg | Potassium: 84.1mg | Fiber: 0.8g | Sugar: 34.7g | Calcium: 58.9mg | Iron: 0.7mg