Victoria Sponge Cake

Victoria Sponge Cake

Victoria sponge cake is  a British Classic cake , 
with strawberry jam and whipped cream as a filling and dust with powdered sugar on the top of cake


    Ingredients      
For 2*6-inch round cake pans

Unsalted butter(room temperature) 1/2 cup (110g)
Sugar 1/2 cup (110g)
Egg 3
Vanilla extract 2 teaspoons
*Cake flour 1 cup (110g)
*Baking powder 1 teaspoon
*Salt  1/4 teaspoon

Filling:
Strawberry jam 3 tablespoons (60g)
Heavy whipping cream 1/2 cup (100ml)
Powdered sugar 1 tablespoon



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* Also can use

Self-rasing flour 1 cup (110g)
Baking powder 1 teaspoon
or
All-purpose flour  1 cup (110g)
Baking powder 1  1/2 teaspoons
Salt 1/2 teaspoon  
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Grease cake pan with butter, 

and line with parchment paper in the bottom 

Preheat oven to 170°C/ 340°F.

In a large bowl,  

whisk the butter and sugar with hand mixer 

on the high speed for about 2-3 minutes 

until pale and fluffy

Add eggs. one by one at time 

whisk with hand mixer on medium speed 

Add vanilla extract, mix well

Sift in the flour, baking powder and salt

And whisk with hand mixer on low speed  

until the cake batter is combined 
  

 Divide the cake batter evenly into the two cake pans

Bake at 170°C/340°F for  20-25minutes
until top is golden brown 
and a skewer inserted in the center comes out clean

Place cake pan to cool for 5-10 minutes, 

then remove cake from pan, 

and place on a wire rack to cool
 

Spread the strawberry jam onto the cake, 

and then top with the whipped cream

Place the other cake on the top, 

dust the top with the powdered sugar. 

 

   

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