This classic British dessert is made with thick layers of vanilla sponge cake, freshly whipped cream, and store-bought raspberry jam is a perfect treat for an afternoon tea or after a sumptuous dinner.
1cupberry fruit jam (raspberry, strawberry, blueberry, etc)
Instructions
PREP INSTRUCTIONS
Preheat oven to 350F.
Line a 9” round baking pan with parchment and spray with baking spray. Set aside.
BAKING INSTRUCTIONS
In a large bowl, use a hand mixer to cream together the butter and sugar until light and fluffy.
Beat in the vanilla, followed by the eggs, one egg at a time.
Sift the flour through a strainer (or a sifter) into the bowl, then use a spatula or wooden spoon to stir the flour into the wet ingredients until everything is completely incorporated.
Stir in the milk, one tablespoon at a time, to create a thick but pourable cake batter.
Scrape cake batter into the prepared baking pan and bake at 350F for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool cake completely before cutting and filling.
DECORATING/FILLING INSTRUCTIONS
While cake is cooling, make your whipped cream: use a stand mixer with the whisk attachment to whip the heavy cream until it's thick and stiff, about 2 minutes. (If using a hand mixer, this may take 5-8 minutes). Set aside.
Once cake is completely cooled, cut the cake lengthwise in half so you now have a top layer and a bottom layer.
Dollop the jam over the bottom half of the cake, leaving about 1 tbsp of jam in reserve. Make sure to spread the jam out to the edges.
Dollop the whipped cream over the jam, leaving about 3-4 tablespoons in reserve. Use an offset spatula to carefully spread the whipped cream in a layer over the jam.
Place the top layer of the cake on the whipped cream and press down lightly. Take the reserved whipped cream and dollop it onto the center of the cake, then add the remaining dollop of jam. Sprinkle with powdered sugar if desired. Serve Victoria Sponge immediately or within 1-2 days. Store in refrigerator.