Sponge Classic Victoria Cakes Recipe Delicious
Ingredients
Instructions
Preheat the Oven: Set the oven to 180°C (350°F) and grease two 8-inch round cake tins, then line them with parchment paper.
Mix the Batter: Beat the butter and sugar together until light and fluffy. Incorporate the eggs individually, beating thoroughly after adding each one.
Sift and Fold: Sift the flour and baking powder into the mixture, and gently fold them in with a spatula. Add the milk to achieve a smooth, thick batter.
Bake the Cakes: Divide the mixture evenly between the two cake tins, smooth the tops, and bake for 20-25 minutes, or until golden and a skewer inserted into the center comes out clean. Allow the cakes to rest in the tins for 10 minutes before carefully transferring them to a wire rack to finish cooling completely.
Assemble the Cake: Spread the jam over the top of one sponge. Add whipped cream on top of the jam and sandwich the second sponge on top. Dust the cake with icing sugar before serving.
Servings 9
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 21g33%
- Total Carbohydrate 36g12%
- Dietary Fiber 1g4%
- Sugars 23g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips:
- Ensure the butter is softened to room temperature for smooth and easier creaming.
- If the cakes dome too much, trim the tops for an even, flat layer.
- Use fresh whipped cream for the best results, but store-bought can work in a pinch.
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