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Victoria Sponge Cake

Ingredients

  • 1 cup unsalted butter softened
  • 1 ? cup superfine sugar
  • 4 eggs large
  • 1 teaspoon vanilla extract
  • 1¾ cup cake flour
  • 2½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • zest of 1 lemon
  • 4 oz whipped cream
  • Strawberry preserves

Instructions

  1. Preheat the oven to 350F, grease two 8" round cake pans and line with parchment paper, set aside.
  2. In a large bowl cream softened butter with sugar until light and fluffy.
  3. Start adding eggs one by one, whipping until well combined after each addition for about a minute.
  4. Add vanilla extract and lemon zest.
  5. Sift flour, baking soda and powder and salt in a separate bowl.
  6. Add dry ingredients to the wet ingredients, mix well, stopping the mixer and scraping sides and the bottom of the bowl.
  7. Divide the batter between two pans. Weigh them to get exactly the same cake in size.
  8. Bake in the oven for 30-35 minutes or until a toothpick tester comes out clean.
  9. Remove from the oven and set on a wire rack to cool for 20 minutes, then remove from the pan and cool completely.
  10. Cake assembly
  11. To assemble the cake, place one cake on the cake stand or plate. Spread strawberry reserves and top with whipped cream. Place the second cake on top and dust with powdered sugar.