Cake

Victoria Sponge Cake

Name: Victoria Sponge Cake
Cuisine: cake
Ingredients: baking spray; 1 ½ cups all-purpose flour (such as Gold Medal); 1 ½ teaspoons baking powder; 1 tablespoon cornstarch; ¾ teaspoon kosher salt; 1 cup granulated sugar; ½ cup unsalted butter or margarine, softened; 2 large eggs, room temperature; 2 teaspoon vanilla extract; ½ cup whole milk, room temperature; ½ cup strawberry or raspberry preserves; ¾ cup heavy whipping cream; 2 tablespoons powdered sugar, plus more for dusting; 1 teaspoon vanilla extract; fresh strawberries, for garnish (Optional)

15 ingredients

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Ingredients

baking spray
1 ½ cups all-purpose flour (such as Gold Medal)
1 ½ teaspoons baking powder
1 tablespoon cornstarch
¾ teaspoon kosher salt
1 cup granulated sugar
½ cup unsalted butter or margarine, softened
2 large eggs, room temperature
2 teaspoon vanilla extract
½ cup whole milk, room temperature
½ cup strawberry or raspberry preserves
¾ cup heavy whipping cream
2 tablespoons powdered sugar, plus more for dusting
1 teaspoon vanilla extract
fresh strawberries, for garnish (Optional)

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Instructions

Gather all ingredients. Preheat the oven to 325 degrees F (160 degrees C). Grease two 8-inch round cake pans with baking spray; line bottoms with parchment paper. Lightly spray parchment paper with baking spray.
Sift flour, cornstarch, and baking powder into a medium bowl; whisk in salt and set aside.
Beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes, stopping to scrape down sides as needed. (The mixture should be noticeably lighter in color.)
Beat in eggs, one at a time, on medium speed, allowing each egg to blend into butter mixture before adding the next, 1 to 2 minutes total. Beat in 2 teaspoons vanilla. With mixer on medium-low speed, add flour mixture in 3 batches, alternating with milk, beating until just combined after each addition.
Evenly divide batter between prepared pans and spread into an even layer using a small offset spatula. Firmly tap pans on a kitchen towel-lined counter several times to help get rid of any large bubbles in the batter.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Cool cakes in the pans for 10 minutes, then turn the cakes out onto a wire rack. Let stand, parchment side down, on wire racks until cooled completely, about 1 hour.
Remove and discard parchment paper. Place 1 cake layer on a serving plate. Stir preserves in a small bowl until mostly smooth; spread in an even layer over cake.
To make vanilla whipped cream: Whisk heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract by hand in a large bowl until stiff peaks form, about 2 minutes.
Dollop over jam, then spread into an even layer.
Top with remaining cake layer. Dust with powdered sugar and garnish with strawberries (if using).

Source

Original recipe: View Original

Victoria Sponge Cake

Ingredients

Instructions

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