Traditional Victoria Sponge Cake
A classic British dessert consisting of two layers of light sponge cake, separated by a layer of jam.
Ingredients
- ●2 cups all-purpose flour
- ●1 cup caster sugar
- ●4 large eggs
- ●1/2 cup unsalted butter, softened
- ●1 cup jam (such as raspberry or strawberry)
- ●1 cup confectioners' sugar
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Butter two 8-inch round cake pans and line the bottoms with parchment paper.
- 3
In a medium bowl, whisk together the flour and confectioners' sugar.
- 4
In a large mixing bowl, beat the eggs and sugar until light and fluffy.
- 5
Add the softened butter and beat until well combined.
- 6
Gradually add the flour mixture to the wet ingredients and mix until just combined.
- 7
Divide the batter evenly between the prepared pans and smooth the tops.
- 8
Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- 9
Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
- 10
Once the cakes are cool, spread a layer of jam on top of one of the cakes.
- 11
Place the second cake on top of the jam and dust with confectioners' sugar.