Empty My Fridge
My Classic Victoria Sponge Cake Recipe #shorts
Ingredients
- Butter · softened1 cup
- Sugar1 cup
- Egg4
- Self rising flour1 ⅔ cups
- Baking powder1 tsp
- Salt¼ tsp
- Milk2 tbsp
- Cream¾ cups
- Strawberry jam¾ cups
Instructions
- Preheat the oven to 180°C (350°F). Grease two 20 cm (8-inch) round cake tins and line them with baking paper.
- Beat the softened butter and sugar until light and fluffy, about 5 minutes.
- Add the eggs one at a time, mixing until fully combined, and scrape down the bowl once or twice.
- Whisk the flour, baking powder and salt together. On low speed, gradually add to the batter until just combined. Then stir in the milk until the batter drops reluctantly off a spoon.
- Divide the batter evenly between the tins and bake for 20 to 25 minutes, until golden and a skewer inserted in the centre comes out clean.
- Rest the cakes in their tins for 5 minutes, then turn them out onto a wire rack to cool completely.
- Whip the cream on medium speed until medium peaks form, about 4 minutes.
- Spread the jam on one cake, top with the whipped cream, then place the second cake on top.
- Dust with icing sugar and serve straight away.
Summarized from Bigger Bolder Baking's video. Watch it for the details.
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