Victorian Sponge Cake

A Victorian sponge cake is a British dessert made of two sponge layers, filled with jam and cream, and dusted with powdered sugar. It’s traditionally made with equal parts butter, sugar, eggs, and flour.

Ingredients:

Cake

• 1 cup (225g) unsalted butter, softened
• 1 cup (225g) caster sugar
• 4 large eggs
• 1 cup (225g) self-raising flour, sifted
• 1 teaspoon baking powder (optional)
• 1 teaspoon vanilla extract (optional)

Filling and Topping

• 4-5 tablespoons jam (strawberry or raspberry)
• Desire amount of whipped cream or buttercream
• Powdered sugar for dusting

Process:

1. Preheat oven to 350F (175C) and grease two 8-inch round cake pans.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well, then stir in vanilla.
4. Fold in flour and baking powder until just combined.
5. Divide batter evenly between pans and smooth the tops.
6. Bake for 20-25 minutes until golden and a skewer comes out clean.
7. Cool completely, then sandwich the cakes with jam and cream.
8. Dust with powdered sugar before serving.

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