Victoria sponge cake was a favorite layer cake of Queen Victoria and has become a classic British cake served at afternoon tea and other celebrations. It's filled with strawberry jam and vanilla whipped cream. Dust powdered sugar over the top if you'd like.
Ingredients
- baking spray
- 1.5 cups all-purpose flour , such as Gold Medal
- 1.5 teaspoons baking powder
- 1 tablespoon cornstarch
- 0.75 teaspoons kosher salt
- 1 cup granulated sugar
- 0.5 cups unsalted butter or margarine , softened
- 2 large eggs , room temperature
- 2 teaspoons vanilla extract
- 0.5 cups whole milk , room temperature
- 0.5 cups strawberry or raspberry preserves
Instructions
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1
Gather all ingredients. Preheat the oven to 325 degrees F (160 degrees C). Grease two 8-inch round cake pans with baking spray; line bottoms with parchment paper. Lightly spray parchment paper with baking spray.
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2
Sift flour, cornstarch, and baking powder into a medium bowl; whisk in salt and set aside.
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3
Beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes, stopping to scrape down sides as needed. (The mixture should be noticeably lighter in color.)
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4
Beat in eggs, one at a time, on medium speed, allowing each egg to blend into butter mixture before adding the next, 1 to 2 minutes total. Beat in 2 teaspoons vanilla. With mixer on medium-low speed, add flour mixture in 3 batches, alternating with milk, beating until just combined after each addition.
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5
Evenly divide batter between prepared pans and spread into an even layer using a small offset spatula. Firmly tap pans on a kitchen towel-lined counter several times to help get rid of any large bubbles in the batter.
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6
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Cool cakes in the pans for 10 minutes, then turn the cakes out onto a wire rack. Let stand, parchment side down, on wire racks until cooled completely, about 1 hour.
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7
Remove and discard parchment paper. Place 1 cake layer on a serving plate. Stir preserves in a small bowl until mostly smooth; spread in an even layer over cake.
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8
To make vanilla whipped cream: Whisk heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract by hand in a large bowl until stiff peaks form, about 2 minutes.
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9
Dollop over jam, then spread into an even layer.
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10
Top with remaining cake layer. Dust with powdered sugar and garnish with strawberries (if using).
Nutrition Facts
Per serving
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