Description
A classic British cake made with layers of sponge, jam, and cream.
Ingredients
Scale
- 8 oz unsalted butter
- 8 oz granulated sugar
- 4 large eggs
- 8 oz all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 4 oz raspberry jam
- 8 oz heavy cream
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans.
- In a bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift the flour, baking powder, and salt together, then gradually add to the mixture.
- Stir in the milk until smooth.
- Divide the batter between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack.
- Once cool, spread the raspberry jam on one layer and top with whipped cream.
- Place the second layer on top and dust with powdered sugar.
Notes
- Use fresh raspberries for added flavor.
- Store in an airtight container to keep it fresh.
- Can substitute jam with other flavors if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Victoria Sandwich Cake, British cake, dessert, sponge cake