Victoria Sponge Cake
1 cup butter, softened
1 cup sugar
2 tsp vanilla
1 cup all-purpose flour, measured by spooning into cup
1 tsp baking powder
1/4 tsp salt
approx 1/2 cup jam or a little more (eg. strawberry, raspberry, blueberry or peach), homemade with fresh fruit if you like
1 cup heavy whipping cream, whipped (can omit)
Cream butter and sugar. Beat eggs and add to creamed mixture a little at a time, beating after each addition. If it starts to curdle, add a tablespoonful of flour. Stir in vanilla. Combine flour, baking powder and salt. Fold dry into wet just until combined, don’t overmix.
Butter two 8 or 9″ round cake pans. Line with wax paper. Pour batter evenly into the pans and gently spread. Bake at 350*F for about 20 – 25 minutes until top springs back when gently pressed, or toothpick inserted in center comes out clean. Allow to cool for 5 minutes before removing from pan.
Run knife around the edge and turn out gently onto cooling rack. Remove wax paper.
When cool, spread one of the cake rounds generously with jam and whipped cream. Place the other cake round on top, and dust with powdered sugar. Serve for tea.
Fill with lemon or lime curd.
Fill with frosting – chocolate, vanilla, lemon…
Omit whipped cream.
Fill with frosting and jam.
Fill with fresh berries and whipped cream.
Serve with fresh berries and/or ice cream.
Flavor the cake with grated lemon or orange rind.
Moisten with simple sugar syrup brushed over the cake.
1 cup sugar and 1 cup water brought to a boil and simmered for 3-5 minutes. Remove from heat, and allow to cool. Add flavorings as desired, such as raspberry, orange or almond extract, liqueur flavored extract, pureed fruit, 3 tablespoons instant coffee, etc.