Victoria Sponge Cake

Two layers of sponge cake sandwich fresh whipped cream, strawberry jam and fresh strawberries. My take on a tea time classic treat.

Prep Time20

Cook Time15

Total Time35

Servings: Servings

Author: Carlee

Makes: 9inch round

Preheat your oven to 350°F and prepare two 9 inch cake tins.
In a large bowl, cream together the room temperature 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
Beat in the 4 large eggs, one at a time until completely combined. Be sure to scrape down the sides of the bowl as you go.
In a small bowl, mix together the 1⅔ cups all purpose flour, ½ teaspoon salt and 4 teaspoons baking powder. Stir the dry ingredients into butter mixture.
Add the 2 teaspoons whole milk and 1 teaspoon vanilla extract and mix until completely combined.
Spread the cake batter in your prepared pans and bake for 12-15 minutes or until they test done. The center of the cake should bounce back when lightly touched with a finger.
Cool for 10 minutes in the pans and then turn out onto a wire cooling rack to cool completely.
To serve, spread ½ cup strawberry jam over bottom layer of cake. Top with 1 cup sliced strawberries if using, the spread with 1½ cup lightly sweetened whipped cream. Top with second layer and dust the top of the cake with powdered sugar.

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