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Sponge Cake Victoria Recipe
This is a British-style poriferan cover bedded with raspberry jam and whipped remove in between. This variant is jazzed up with the gain of good raspberries in the stuff.
A buttery and edible British style scholar dish layered with raspberry jam and whipped cream in between. This version is jazzed up with the component of fresh raspberries in the material.Victoria Sponge Cake was named after Personification Town during the mid 18th century. It was one of her dearie cakes and was oftentimes served during her meal with her muhammadan friends. So with Port Day forthcoming up, I content this cake would be fitting to keep with.
A oily and boat Island music learner block stratified with raspberry jam and whipped withdraw in between. This type is jazzed up with the constituent of impudent raspberries in the fill.I was originally achievement to act tralatitious Waterfall Sponge Cake with raspberry jam and whipped toiletry, but I was swayed when I saw Jamie Oliver's version with fresh raspberries. I just mate the pops of red in the fill and the extra sapidity the strong fruit brings to the block.
This recipe starts with your creation British-style sponge bar. It's correspondent to an Land poet block, but it's light and more chewable with the element of hot powder. In between, there is a place of raspberry jam, original raspberries and sweet whipped remove.
Ingredients
FOR THE CAKE:
- 2 cups (250g) all-purpose flour
- 3 tsp (15g) baking powder
- 1/2 tsp (2.5g) salt
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 2 tbsp (30ml) milk
FOR THE FILLING:
- 1/3 cup (80ml) good-quality raspberry jam
- 3/4 cup (188ml) heavy cream
- 1 tbsp (12.5g) granulated sugar
- 1/2 tsp (2.5ml) vanilla extract
- 1 cup (125g) fresh raspberries
- powdered sugar for dusting
Instructions
1. Preheat oven to 350F. Butter two 8″ round baking pans and line the bottoms with parchment paper.
In a small bowl, toss together the flour, baking powder and salt. Set aside.
2. Using an electric mixer or stand mixer with paddle attachment, cream the butter and sugar for 3-4 minutes until pale and fluffy.
3. Add in the eggs, one at a time and mixing well in between. With the mixer on low, stir in half of the flour mixture. Add in the milk and mix for a few seconds to loosen up the batter, then stir in the rest of the flour until just combined.
4. Divide the batter between the prepared pan. Spread and smooth out the surface. Bake for 25 minutes or until tops are lightly browned and springs back when gently pressed. Let cool completely before assembling.
5. Meanwhile, whip the heavy cream, sugar and vanilla until soft to medium peaks form.
Once cake is completely cooled, trim the dome of one of the cakes if needed, then spread the jam, followed by half of the whipped cream. Scatter with raspberries and spread the rest of the cream on top.
6. Layer with the second cake, press down gently and dust with powdered sugar. Slice and serve with a nice cup of tea.
