Name: Victoria Sponge Cake
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Cuisine: British
Ingredients: Butter, for greasing the cake pan; 1 1/2 cups all-purpose flour (see recipe note); 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 5 large eggs, at room temperature; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 cup (1 stick) unsalted butter, melted and cooled; 3/4 cup heavy cream; 3/4 cup sour cream or crème fraiche; 4 teaspoons powdered sugar; 1/2 teaspoon vanilla extract; 1/2 cup raspberry jam; Extra powdered sugar for sprinkling

1 Butter two 8 x 2-inch round cake pans and line the bottoms with 2 circles of parchment paper. Position a rack in the center of the oven. Preheat the oven to 350°F.

2 In a medium bowl, whisk the flour, baking powder, and salt until combined.

3 In the bowl of an electric mixer on high speed, beat the eggs for 30 seconds. Gradually stream in the sugar, and beat for 4 to 5 minutes more, or until very thick and light in color. Beat in the vanilla.

4 Remove the bowl from the stand, if using. With a spatula, one half at a time, fold the flour mixture gently into the batter, fully incorporating it after each addition. Fold in the melted butter.

5 Divide the batter between the prepared pans. Rap them on the counter to level them and release any large air bubbles. Bake for 23 to 28 minutes, or until a skewer inserted into the center of the cake comes out clean, the cake is pale golden brown, and pulls slightly away from the edges of the pan. Set the pans on a rack to cool for 10 minutes.

6 Slide a knife around the edge of each pan and invert the cakes onto the rack. Peel off the paper, turn the cakes right side up, and cool completely.

7 In the bowl of an electric mixture with the whisk attachment or with hand-held beaters, whip the cream, sour cream, sugar, and vanilla together just until soft peaks begin to form. To prevent over-whipping, remove the bowl from the stand while the whipped cream is soft and use a few strokes of a wire whisk to finish whipping to soft, slightly firm peaks.

8 Set a cake layer on a plate with the top facing down. Spread with the jam. Dollop the whipped cream over the jam and carefully spread it to the edges of the cake with a spatula or the back of a spoon. Top with the second layer, this time with the top facing up. Dust with confectioner’s sugar.

9 Use a long serrated knife and a sawing motion to cut the cake. Serve immediately. Refrigerate leftover cake, lightly covered with plastic wrap, for up to 2 days. Did you love the recipe? Give us some stars and leave a comment below!