Victoria Sponge Cake
A classic British dessert consisting of two light and fluffy sponge cakes sandwiched together with raspberry jam and buttercream.
Ingredients
- ●2 British sponge
- ●1/2 cup Raspberry jam
- ●1 cup Unsalted butter
- ●1 cup Granulated sugar
- ●4 Eggs
Instructions
- 1
Preheat the oven to 350°F (180°C). Grease two 8-inch round cake pans.
- 2
Cut the British sponge into two equal pieces.
- 3
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- 4
Beat in the eggs one at a time.
- 5
Spoon half of the batter into each prepared cake pan.
- 6
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- 7
Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- 8
Once the cakes are completely cool, spread a layer of raspberry jam on top of one of the cakes.
- 9
Top with the second cake and dust with powdered sugar.