French Victoria Sponge Cake
A classic French dessert, this Victoria sponge cake is a simple yet elegant treat, perfect for a weeknight dessert or special occasion.
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1 cup gr granulated sugar
- ●4 large eggsat room temperature
- ●1/2 cup unsalted butter, softened
- ●2 tsp pure vanilla extract
- ●1 cup raspberries
- ●1 cup confectioners' sugar
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper.
- 2
In a medium bowl, whisk together the flour and sugar. Set aside.
- 3
In a large bowl, whisk together the eggs and butter until light and fluffy.
- 4
Add the vanilla extract and whisk to combine.
- 5
Gradually add the flour mixture to the wet ingredients and whisk until just combined.
- 6
Divide the batter evenly between the prepared pans and smooth the tops.
- 7
Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- 8
Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
- 9
Once the cakes are cool, spread a layer of raspberry jam on top of one of the cakes.
- 10
Dust the top of the second cake with confectioners' sugar and place it on top of the first cake.
- 11
Dust the top of the cake with confectioners' sugar and serve.
- 12
Note: This cake is best served on the day it's made, but it can be stored in an airtight container at room temperature for up to 2 days.