Victorian Sponge Cake
A two layer sponge cake filled with a layer of jam and whipped cream. It was named after Queen Victoria, who favored a slice of this cake with her afternoon tea.
Victorian Sponge Cake
Description
A two layer sponge cake filled with a layer of jam and whipped cream
Ingredients
- 1 ½ cups
- flour
- 1 cup sugar
- 6 eggs
- 1 cup/2 sticks butter
- 1 ½ teaspoons baking powder
- 1/8 cup boiling water
- ½ teaspoon vanilla extract
For the filling:
- 1 ½ cups whipped cream
- ¼ cup sugar
- ¾ cup strawberry jam
Instructions
- Preheat the oven to 200°C/400°F.
- Grease and line 2 round cake tins (22 cm/9 inches) with baking paper.
- Cream the butter and sugar together using an electric mixer until pale and fluffy.
- Beat in the eggs one at a time and add the vanilla extract.
- Add the flour, baking powder, and hot water. Beat with a wooden spoon just to incorporate.
- Divide the cake batter between the two tins and smooth the tops.
- Bake the two cakes in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the tins, then turn out onto a wire rack to cool down completely.
To sandwich the cakes together:
- Add a layer of jam to the top of one of the cakes, followed by a layer of cream on top of the jam, finish by placing the second of the sponges on top.
- Lightly dust with icing sugar.
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