Victoria Whipped Cream Sponge Cake
Image credit: Errens Kitchen
Ingredients
For the cake
- 225 g
Granulated/caster sugar - 225 g
Softened Butter - 4
Eggs - 225 g
Flour (normal plain all-purpose flour) - 9.86 g
Baking Powder - 9.86 g
Vanilla extract - 44.36 ml
Milk
For the cream
- 295.74 ml
Whipping Cream - 88 to 118 ml Powdered
sugar - 4.93 ml
Vanilla extract - 14.79 g Skimmed
milk powder (optional) - 170 g Good quality raspberry jam
Instructions
For the cake
- Preheat the oven to 180�C.
- Place all of the ingredients in a mixer or food processor and blend until everything is mixed.
- Split the batter between 2 greased 8 inch round tins, and bake for 25 minutes or until a cake tester comes out clean.
- Cool completely.
For the cream
- Whip the cream until it forms soft peaks. Add powdered sugar (to taste), skimmed milk powder (if using � This is to help give the whipped cream structure so it doesn�t flatten out too quickly), and vanilla. Mix in gently.
- Place one layer of the cooled cake on a cake plate and the other half on a plate. Spread the whipped cream over the bottom layer and then spread the jam over the other and sandwich them together.
- Dust with powdered sugar before serving.