Victoria Sponge Cake
Ingredients
For the cake
- Butter, for greasing the cake pan
- 1 1/2 cups all-purpose flour (see recipe note)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted and cooled
For the filling
- 3/4 cup heavy cream
- 3/4 cup sour cream or crème fraiche
- 4 teaspoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam
- Extra powdered sugar for sprinkling
Instructions
- 1
Prepare the pans and preheat the oven - Butter two 8 x 2-inch round cake pans and line the bottoms with 2 circles of parchment paper.
- 2
Prepare the pans and preheat the oven - Position a rack in the center of the oven. Preheat the oven to 350°F.
- 3
Whisk the dry ingredients together - In a medium bowl, whisk the flour, baking powder, and salt until combined.
- 4
Beat the eggs and sugar until light - In the bowl of an electric mixer on high speed, beat the eggs for 30 seconds. Gradually stream in the sugar, and beat for 4 to 5 minutes more, or until very thick and light in color. Beat in the vanilla.
- 5
Fold in the dry ingredients - Remove the bowl from the stand, if using. With a spatula, one half at a time, fold the flour mixture gently into the batter, fully incorporating it after each addition. Fold in the melted butter.
- 6
Bake the layers - Divide the batter between the prepared pans. Rap them on the counter to level them and release any large air bubbles. Bake for 23 to 28 minutes, or until a skewer inserted into the center of the cake comes out clean, the cake is pale golden brown, and pulls slightly away from the edges of the pan. Set the pans on a rack to cool for 10 minutes.
- 7
Cool the cake - Slide a knife around the edge of each pan and invert the cakes onto the rack. Peel off the paper, turn the cakes right side up, and cool completely.
- 8
Whip the cream for the filling - In the bowl of an electric mixture with the whisk attachment or with hand-held beaters, whip the cream, sour cream, sugar, and vanilla together just until soft peaks begin to form. To prevent over-whipping, remove the bowl from the stand while the whipped cream is soft and use a few strokes of a wire whisk to finish whipping to soft, slightly firm peaks.
- 9
Assemble the cake - Set a cake layer on a plate with the top facing down. Spread with the jam. Dollop the whipped cream over the jam and carefully spread it to the edges of the cake with a spatula or the back of a spoon. Top with the second layer, this time with the top facing up. Dust with confectioner's sugar.
- 10
Slice and serve - Use a long serrated knife and a sawing motion to cut the cake. Serve immediately. Refrigerate leftover cake, lightly covered with plastic wrap, for up to 2 days.
