Recipe of Classic Cakes Carmel

Classic Victoria Sponge Cake

We make every dream design into a delicious reality.

Recipe Summary Classic Victoria Sponge Cake

Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air. Serve dusted with sifted confectioners' sugar.

Ingredients | Classic Cakes Carmel

1 tablespoon unsalted butter, softened, divided

¾ cup unsalted butter, softened, plus additional for greasing

¾ cup white sugar

3 eggs, at room temperature

1 teaspoon vanilla extract

1 ¼ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

⅓ cup confectioners' sugar

¼ cup unsalted butter, softened

1 teaspoon vanilla extract

⅓ cup seedless raspberry jam

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.

Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.

Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.

Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.

Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.

Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.

Info | Classic Cakes Carmel

prep: 30 mins cook: 20 mins additional: 35 mins total: 1 hr 25 mins Servings: 8 Yield: 1 8-inch layer cake

TAG : Classic Victoria Sponge Cake

World Cuisine Recipes, European, UK and Ireland, English,