Victoria Sponge Cake

Ingredients

• ½ cup softened butter
• ½ cup caster sugar
• 2 whole eggs, large
• 1 cup self-raising flour
• ½ cup jam (strawberry or raspberry)
• ½ cup heavy whipping cream

Instructions

1. 1

   Set the oven to 350°F and wait for the beep or light indicating it has finished preheating, about 10 minutes.

2. 2

   Grease two 8-inch round cake tins with a light coating of softened butter, covering the bottom and sides, then lightly dust with flour.

3. 3

   Place the 0.5 cup softened butter and 0.5 cup caster sugar in a large mixing bowl.

4. 4

   Beat the butter and sugar together with an electric mixer on medium speed for 3–4 minutes until the mixture looks pale and fluffy like frosting.

5. 5

   Crack the 2 eggs into a separate small bowl, then add them one at a time to the butter mixture, beating well for 30 seconds after each egg.

6. 6

   Sift the 1 cup self-raising flour into the bowl using a fine-mesh sieve, then gently fold it in with a rubber spatula until no flour streaks remain, about 10 folds.

7. 7

   Divide the batter evenly between the two prepared tins, spreading it level with the back of a spoon.

8. 8

   Place both tins on the middle oven rack and bake at 350°F for 18–22 minutes until a toothpick inserted in the center comes out clean.

9. 9

   Remove the tins from the oven and let the cakes cool in the tins for 5 minutes.

10. 10

    Turn each cake out onto a wire cooling rack by running a butter knife around the inside edge, then inverting the tin over the rack; let cool completely, about 20 minutes.

11. 11

    Pour the 0.5 cup heavy whipping cream into a cold bowl and whip with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.

12. 12

    Place one cooled cake layer on a serving plate, flat side facing up.

13. 13

    Spread the 0.5 cup jam evenly over the first cake layer using a butter knife or small offset spatula, leaving a 0.5-inch border around the edge.

14. 14

    Spread the whipped cream over the jam in an even layer using the same spatula.

15. 15

    Place the second cake layer on top of the cream, flat side facing down, and gently press down until level.

16. 16

    Dust the top with a light coating of powdered sugar using a fine-mesh sieve, if desired.

Tools you’ll need

• two 8-inch round cake tins
• wire cooling rack
• large mixing bowl
• small mixing bowl
• fine-mesh sieve
• rubber spatula
• electric mixer
• butter knife or small offset spatula
• toothpick
• wire whisk or electric whisk

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