Ingrédients pour Victoria Sponge Cake
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 1/2 cups (300g) self-rising flour
- g cornstarch
- 1 teaspoon baking powder
- 1/2 cup (120ml) milk
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 1/2 cup strawberry jam
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Comment préparer Victoria Sponge Cake
- Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and flour two 20cm sandwich tins.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
- Sift the flour and baking powder into the bowl and gently fold into the mixture with a spatula until just combined. Add a tablespoon of milk if the mixture seems too thick.
- Divide the batter evenly between the prepared tins.
- Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Let the cakes cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
- Once the cakes are completely cool, whip the double cream until it forms soft peaks. Add icing sugar for extra sweetness, if desired.
- Spread a generous layer of jam over one of the cake layers. Top with the whipped cream and then carefully place the second cake layer on top.
- Dust with icing sugar before slicing and serving. Enjoy your delightful Victoria Sponge!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
101g
Fat
103g
Carbs
16g
