Queen Victoria Sponge Cake Recipes

Steps:

• 1. Cream the butter.
• 2. Gradually add in the sugar, salt and vanilla.
• 3. Add the eggs one at a time gradually.
• 4. Add the flour by hand with a wooden spoon making sure not to add, too much air.
• 5. Oil both the pans. Place on the center rack in oven until the sponges have risen well, and are golden brown. Bake 25 minutes at 350 degrees.
• 6. Allow to cool in pans for 5 minutes and turn out on a rack to cool.
• 7. When cooled add the raspberry jam to the bottom of one of the cakes.
• 8. Place the cream in a stand up mixer or an electric hand held mixer. Beat till very stiff.
• 9. Place the cream on top of the bottom cake with the jam on top. Place the cake on top of the other cake. Dust with powdered sugar in any design on top of cake. Done!
• 10. Cake finished

Steps:

• Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
• In a medium bowl, whisk together flour, baking powder and salt.
• In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
• Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
• Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners' sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners' sugar and serve immediately, with the extra whipped cream on the side.