Here’s a very loved english cake called Victoria Sponge, serve it with buttercream or freshly whipped cream. Dust with a layer of confectioner’s sugar if desired.
Preparation Time: 15 mins
Cook: 30 mins
Additional: 25 mins
Servings: 6
Ingredients.
- 1 ⅓ cups self-rising flour
- 3/4 cup white sugar
- 3/4 cup margarine
- ½ teaspoon vanilla extract
- 3 eggs
- 3/4 cup confectioners’ sugar
- 1/4 cup butter
- ½ teaspoon vanilla extract
- ½ cup raspberry jam
Preparation.
Step 1.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
Step 2.
Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon.
Step 3.
Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
Step 4.
Sift confectioners’ sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until the frosting is light and fluffy.
Step 5.
Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place the second cake layer on top.
