Victoria Sponge Cake

Victoria Sponge Cake

One 8-inch cake

Ingredients

• 1 cup cake flour, sifted
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 2 sticks unsalted butter, room temperature
• 1 cup sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup good quality berry jam
• 5 strawberries, halved plus another 5 strawberries, chopped
• 2 cups whipped cream frosting 

Instructions

1. Preheat oven to 350F. Grease two 8-inch cake pans, line the pan bottoms with parchment paper and grease the paper. Set aside.
2. In a large bowl, sift together the flour, baking powder and salt. Set aside.
3. With a hand mixer, beat the butter until creamy and smooth. Gradually add sugar, beating continuously until light and fluffy (around 5 minutes).
4. Add eggs, one at a time, mixing well after each addition. The batter may look curdled, but it will come together after you add the flour. Add vanilla and beat until incorporated.
5. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pans evenly and smooth the top.
6. Bake for 20 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
7. Remove the cakes from the oven and place on a wire rack to cool completely.
8. To assemble the cake, place one cake layer on your serving plate and spread with the jam. Place strawberry halves along the edge of the cake, and scattered the chopped strawberries in the centre. Gently spread the whipped cream on top. Top with another cake layer.
9. Serve it within an hour.

Source: ohsweetday