Victoria Sponge Cake
Ingredients:
1 cup (225g) unsalted butter, softened
1 cup (225g) granulated sugar
2 large eggs
1 1/2 cups (190g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (120ml) milk
1 teaspoon vanilla extract
1/2 cup (180g) raspberry jam or strawberry jam
Powdered sugar, for dusting
Directions:
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, spread the raspberry or strawberry jam over the top of one cake layer. Place the second layer on top.
Dust the top with powdered sugar before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 8 servings
