Victoria Sponge

A classic British cake consisting of two light and airy sponge cake layers, filled with a layer of jam and cream. This version is lighter than the traditional sponge cake.

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Ingredients

Cake

• 4 eggs

• 1 1/2 cups sugar

• 1/2 cup oil

• vanilla

• 2 cups flour

• 2 tsp baking powder

• pinch of salt

• 1 cup milk

• 80 g butter

Filling

• 1 cup whipping cream

• 1 can cream

• 3 tbsp sugar

• vanilla

• berry jam

• powdered sugar, to top

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Method

• Preheat the oven to 170°C/325°F. Line a 9” cake pan with baking paper.

• Using a stand mixer, whisk the sugar, eggs, oil, and vanilla until pale.

• Add the flour, baking powder, and salt.

• In a saucepan, boil the milk and butter.

• Stream into the cake mixture while the mixer is running.

• Pour the batter into the prepared pan.

• Bake for 45-50 minutes. Allow to cool completely.

• In a bowl, whisk the whipping cream, cream, sugar, and vanilla until stiff peaks form.

• Slice the cooled cake in half horizontally.

• Spread a layer of berry jam followed by the prepared cream filling.

• Place the other half of the cake on the filling.

• Dust the top with powdered sugar.

• Refrigerate for at least 1 hour before serving.