Victoria Sponge Cake

 Victoria sponge cake is a popular cake in the UK. It is a light cake filled with whipping cream and jam and dusted with confectioners' sugar. I fell in love with this lovely cake the first time I had it in Scotland.

Ingredients:

1 cup unsalted butter, at room temperature

1 cup plus 2 Tablespoon superfine sugar

1 Tablespoon pure vanilla extract

1 3/4 cups self-raising flour

12 oz. strawberries, thinly sliced plus whole strawberries for decorating

1 Tablespoon granulated sugar

1 teaspoon lime zest

1/2 cup jam

confectioners' sugar for dusting

                                                        

Chantilly Cream

2 cups heavy whipping cream

1 Tablespoon confectioners' sugar

1 teaspoon pure vanilla extract

1/2 cup jam

Method:

1. Preheat the oven to 350 degrees F. Generously grease two 8 inch round cake pans, and line them with greased parchment paper.

2. In a stand mixer fitted with the paddle attachment, cream the butter on high speed until creamy and smooth, 1 minute.

                                                          

3. Turn the mixer speed to medium-low, add the superfine sugar and vanilla to the butter, and mix until incorporated. Then turn the speed to medium-high and beat until very light and fluffy, 5 minutes.

                                   

4. Turn the speed to low and add the eggs, one at a time, beating just until combined. Add one-third of the flour to the butter mixture and mix on low speed just until incorporated. Repeat with another one-third flour until just incorporated. Add the final one-third of the flour.

                                      

                                                            

5. Divide the batter among the prepared pans and smooth the tops. Gently tap the pans on the counter to release excess air bubbles.

                                                             

6. Bake until the cakes are golden and a tester comes out clean, 20-25 minutes. Let the cakes cool in the pans completely on a wire rack.

                                                              

7. In a medium bowl, toss together the thinly sliced strawberries, granulated sugar, lime zest. Allow to macerate until the sugar dissolves, about 15 minutes.

                                                         

Assemble cake

8. Remove one cooled cake layer from its pan and place it on a serving plate.

                                                           

9. Spread 1/2 cup jam over the top of the cake, then cover the jam with a 1 inch layer of the Chantilly cream. Distribute half of the macerated strawberries over the Chantilly cream.

                                   

                                                           

10. Place the second cake on the Chantilly cream, then run a spatula along the side of the cake to ensure the filling stays within the cake layers. Dust the top generously with confectioners' sugar and decorate with strawberries if you like.

                                                            

Chantilly Cream

1. In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed until just thick- it will start to leave marks from the whisk in the cream.

                                                          

2. Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream holds medium-stiff peaks. Fold in 1/2 cup jam. Doing so should thicken up the cream to stiff peaks. It should be fluffy, but stiff enough to hold the weight of the cake.