How to Make a Victoria Sponge Cake

Any Londoner will tell you it's not a real tea party without sponge cake. Sponge cake is a centuries-old dessert that is made with whole eggs, sugar, butter, filled with preserves and dusted with sugar. The cakes are light and moist, and are usually served with tea. If you need a new treat for the dessert or snack table, consider whipping up this simple cake.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 1 cup white sugar
• 1 cup butter
• 2 cups all-purpose flour
• 2 tsps. baking powder
• 4 large eggs
• 1 cup heavy whipping cream
• 2 tsps. sugar
• 1 teaspoon vanilla extract
• 1 jar of strawberry preserves
• 1/2 cup powdered sugar
• Fresh strawberries for garnish
• 2 8-inch round cake pans

1. Preheat the oven to 375 degrees F. Spray the baking pans with cooking spray and set aside.
2. Prepare the batter. Cream the butter with a low-speed mixer and add the white sugar 1/4 cup at a time. Mix together until light and fluffy.
3. Add eggs one at a time. Beat thoroughly into mixture.
4. Prepare the flour. In separate bowl, sift the flour and baking powder together. Slowly fold in to egg and butter mixture to create the final batter.
5. Pour the mixture into the pans and bake for 25 minutes. Test the cake by inserting a toothpick in the center, and touching it lightly. The top should be a light brown color.
6. Let the cakes cool. Cool in the pans for at least 10 minutes, then transfer to a wire rack for final cooling.
7. Prepare the filling. Whip together the whipped cream, sugar and vanilla until soft peaks form.
8. Assemble cake. Spread strawberry jam on top of one layer, then top with whipped cream filling.
9. Add the second layer. Turn over the second cake layer and brush on strawberry jam. Place layer bottom side up onto filling to create the cake.
10. Sift powdered sugar on top of cake for final decoration.
11. Serve by cutting wedges and garnishing with fresh strawberries.

Tips & Warnings

• Any leftover filling can be used as a light frosting for the entire cake
• Serve with tea or coffee in the afternoon for a 'royal' treat!
• The cake must be left to cool for at least 10 minutes in the pan, before inverting onto the racks.
• Take care in removing the cake from the pans since they are so light and can crack easily.