Sponge cake with strawberry jam and whipped cream (Victoria Sponge Cake)
Sponge cake with strawberry jam and whipped cream, known as Victoria Sponge Cake, is one of the most popular British desserts. Two light vanilla cakes, joined by a layer of strawberry jam and fluffy whipped cream, create a perfectly simple yet elegant combination of flavors.
Ingredients · Servings For 1 cake diameter 18 cm
- 175g butter
- 175 g caster sugar
- 1 tsp vanilla extract
- 175 g plain wheat flour
- 2 tsp baking powder
- salt
- 4 tbsp strawberry jam
- 150 ml whipping cream
Method · 45 min
- Preheat the oven to 180°C. Grease two 18cm springform pans with butter and line them with baking paper (bottom and sides).
- Beat the butter with the sugar and vanilla extract or paste until fluffy.
- Beat in the eggs one at a time.
- Using a spatula, carefully but thoroughly fold in the sifted flour, baking powder, and salt mixture.
- Divide the mixture into molds and level with a spatula.
- Bake both crusts at the same time for 20-25 minutes until golden brown or until they pull away from the sides of the pan and spring back when lightly pressed.
- Leave to cool for 5 minutes then turn out onto a wire rack and peel off the paper. Leave to cool completely before filling.
- Place one cake flat side up on a serving plate, spread with jam and then whipped cream. Place the second cake flat side up on top. Dust with powdered sugar. Source: Olive magazine