Classic Victoria Sponge Cake recipe
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Ingredients
- 1 tablespoon unsalted butter, softened, divided ¾ cup unsalted butter, softened, plus additional for greasing ¾ cup white sugar 3 eggs, at room temperature 1 teaspoon vanilla extract 1 ¼ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ⅓ cup confectioners' sugar ¼ cup unsalted butter, softened 1 teaspoon vanilla extract ⅓ cup seedless raspberry jam
Nutrition Info
- 445.7 caloriescarbohydrate: 48.5 gcholesterol: 134.6 mgfat: 26.5 gfiber: 0.5 gprotein: 4.6 gsaturatedFat: 16.1 gservingSize: -sodium: 236.4 mgsugar: 32.7 gtransFat: : -unsaturatedFat: : -
Directions Classic Victoria Sponge Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract, beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.