Victoria sponge cake, a much loved English layer cake, is perfect for any occasion! This foolproof recipe sandwiches two tender cakes with a layer of strawberry jam and buttercream, but you can use sweetened whipped cream. Dust the top of the cake with confectioners' sugar for a beautiful presentation.
Ingredients
- 1.33 cups self-rising flour
- 0.75 cups white sugar
- 0.75 cups margarine
- 0.5 teaspoons vanilla extract
- 3 eggs
- 0.75 cups confectioners' sugar
- 0.25 cups butter
- 0.5 teaspoons vanilla extract
- 0.5 cups strawberry or raspberry jam
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
-
2
Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs; beat with a wooden spoon or an electric mixer until pale and fluffy, about 3 minutes. Divide batter between the cake pans; smooth the tops with the back of a spoon.
-
3
Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
-
4
Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
-
5
Spread jam over 1 cake layer; cover jam with frosting. Place second cake layer on top.
Nutrition Facts
Per serving
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