Victoria Sponge Cake
Enjoy this decadent cake made with heavy whipping cream and raspberry jam.
Yield
16 servingsPrep
30 minCook
30 minReady
60 minIngredients
| 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 |
*
|
Trans-fat Free, Low Sodium
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.
Comments
This is NOT 4453 calories per serving!
... wot
Just updated the recipe, should be 278 calories per serving.
This looks absolutely fabulous and worthy of 5 stars. Just finished watching "The Best Thing I Ever Ate-Thankful" on the Food Network, and this was Brit Robert Irvine's pick. It looked so great that I had to look for the recipe on FN's website, but the exact recipe was not there. So here I am and you've got just the one I wanted. I plan to make this (with zhangbo's changes) for Christmas in place of my usual trifle. Thanks for sharing.
Well, I finally made this cake (for my birthday tomorrow) after wanting to attempt it for a very long time. I have not tasted it yet, but it looks very promising. I took the liberty of placing some fresh raspberries on top of the jam along with the cream in the middle. Will post more photos after the cake is cut.
The cake photo does look very tempting, and I bet you will love the taste of this cake. Look forward to seeing the slices, and HAPPY BIRTHDAY! Have a good one :)