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Victoria sponge cake

victoria sponge cake being dusted by powdered sugar
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Ingredients

For the cake:

  • 1½ cups [195 g] all-purpose flour
  • 1 cup [200 g] granulated sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • 8 Tbsp [115 g] unsalted butter, at room temperature, plus more for greasing the pans
  • 4 large eggs
  • ½ cup [120 g] milk, at room temperature

For the whipped cream:

  • 3½ Tbsp [25 g] powdered sugar, plus more for dusting
  • ½ cup [115 g] heavy whipping cream, cold

To assemble:

  • Heaped ⅓ cup [140 g] strawberry preserves, jam, or low-moisture homemade compote
  • Optional: sliced strawberries

Instructions

  1. To make the cake, preheat the oven to 350°F [180°C]. Butter and line two 9 in [23 cm] cake pans with parchment rounds.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, and salt on low speed just to combine. Add the butter and beat together until it looks like fine sand, 1½ to 2 minutes (start on low speed, then increase the speed to medium).
  3. With the mixer running* on medium speed, add 1 egg every 5 seconds or so, then drizzle in the milk. Be careful not to overmix—do not leave the mixer running while you’re not adding anything. Scrape the bottom of the bowl with a spatula to make sure it’s fully incorporated.
  4. Pour the batter into the prepared pans, dividing it equally into 2 thin layers. Spread the batter evenly.
  5. Bake for about 17 minutes, until a toothpick inserted in the center comes out clean. Cool the cake layers on a wire rack.
  6. To make the whipped cream, place the powdered sugar and heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed for about 2½ minutes. As soon as it reaches medium-stiff peaks, stop whipping. Store in the fridge until you need it.
  7. To assemble the cake, place one completely cooled cake layer on a plate or cake stand. Top with the preserves* or jam and spread out to the edges. Dollop the whipped cream evenly across the surface and spread out to the edges. Top with the other cooled cake layer.
  8. Dust with powdered sugar and serve immediately, or refrigerate for a couple hours. Leftover slices should be stored in the fridge, and will keep for 1 to 2 days, but it’s best served soon after assembling.

Notes

* Have your eggs ready to go in a liquid measuring cup, or add them with the mixer stopped if you’re cracking them directly into the bowl (so you don’t accidentally mix shell in).

** Layering order: If you’re using strawberries, they should always go in the middle. For the spreadable layers, you should end with whichever layer is softest and start with whichever layer is firmest. So if your whipped cream is firmer than your compote, start with the whipped cream. If you’re using a very set jam straight from the jar, start with the jam and then layer on the whipped cream.

Find it online: https://cardamomandtea.com/28524/victoria-sponge-cake/