Description
Eight slices of a two-layer strawberry jam and whipped cream Victoria sponge.
Ingredients
Scale
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 4 eggs Large eggs
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Fine salt
- 2 tablespoons Whole milk
- 1 teaspoon Vanilla extract
- 1/2 cup Strawberry jam
- 1 cup Cold heavy cream
- 2 tablespoons Confectioners' sugar
Instructions
- Heat oven to 350°F. Grease and line two 8-inch round pans. Cream 1 cup softened butter with 1 cup sugar until paler; beat in four eggs one at a time and 1 tsp vanilla.
- Whisk 2 cups flour, 2 tsp baking powder and 1/4 tsp salt. Fold into butter mixture with 2 tbsp milk only until combined. Divide evenly between pans.
- Bake approximately 22–25 minutes until centers spring back and egg-containing cake reaches 160°F. Cool ten minutes in pans, then turn onto racks until completely cool, approximately another fifty minutes.
- Whip 1 cup cold cream with 2 tbsp confectioners' sugar to soft peaks. Spread 1/2 cup strawberry jam on the first cooled sponge and cream over it, cap with the second sponge. Chill briefly and cut eight slices, keeping the cream-filled cake refrigerated.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 90 minutes, included in the total.
Untested estimate: 22–25-minute sponge bake, one-hour cooling and 30-minute assembly/chill; oven preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 90 minutes
- Cook Time: 25 minutes
- Category: Cakes
Nutrition
- Serving Size: One eighth of cake