Victoria Sponge Cake
Enjoy this decadent cake made with heavy whipping cream and raspberry jam.
Yield
16 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | jar |
raspberry jam
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
heavy whipping cream
|
|
| 1E+1 | ml |
sugar
|
|
| 1 | each |
raspberry jam
|
*
|
Directions
Cream the butter until light. Slowly add the sugar. Beat until light and fluffy.
Add eggs one at a time and beat well. Fold in the sifted flour and baking powder.
Pour mixture into prepared 8 inch round pans. Bake 25 to 30 minutes at 375℉ (190℃) until the cake pulls gently from sides or cake tester remains clean.
(When pressing lightly on top of cake, no impression is left.) Cool in pans for 10 minutes. Cool completely on wire rack.
Whip cream and sugar to soft peaks. Place doily on cake plate. Put one cake layer on doily.
Spread with raspberry jam and top with whipped cream. Place second layer bottom side up onto the filling.
Sprinkle with powdered sugar. Garnish with raspberries and mint leaves.
