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Title: Victoria Sponge Cake
Categories: Cakes, Desserts, Fruits, Dairy
Yield: 9 Servings

12 tb (170 gr) unsalted butter;
- softened, more to grease
- pan
1 1/3 c (166 g) A-P flour
3 1/4 ts Baking powder
1/2 ts Kosher salt
3/4 c + 2 ta (175 g) granulated
- sugar
3 lg Eggs; room temp
2 tb Whole milk
1/2 c (120 mL) raspberry jam; more
- to taste
1 c (240 mL) heavy cream
1 tb Confectioners' sugar; more
- for dusting
1/4 ts Vanilla extract

Set oven @ 350ºF/175ºC and place a rack in the center.
Grease and line the bottoms of two 8" round cake pans
with parchment paper.

In a medium bowl, whisk together flour, baking powder
and salt.

In the bowl of an electric mixer, beat butter and sugar
until light and fluffy, about 3 minutes. Beat in eggs,
one at a time, until incorporated, then beat in milk,
scraping down sides of the bowl as necessary. Mix in
flour mixture until combined, then scrape into prepared
cake pans, smoothing the top.

Bake cakes until golden brown and springy, and a
toothpick inserted in the center comes out clean, 25 to
30 minutes. Let cool for 10 minutes, then unmold them
onto a wire rack to cool completely, flat side down.

Transfer one cake (the less attractive one) to a serving
platter, and spread jam evenly on top. In the bowl of an
electric mixer, whip cream, confectioners’ sugar and
vanilla just until it holds stiff peaks. Dollop about
half the cream on top of jam, then top with remaining
cake. Dust with confectioners’ sugar and serve
immediately, with the extra whipped cream on the side.

By: Melissa Clark

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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