Victoria Cake is a two-layer sponge-like cake, filled with a layer of strawberry jam and whipped cream. Simple to make, pretty on the table without much fuss. Also this cake is great for those who don’t care for an overly sweet cake.
Ingredients
200g white sugar
200g softened butter
4 large free-range eggs, beaten
200g cake flour
1 teaspoon baking powder
2 tablespoon milk
For the Strawberry Filling
100g butter, softened
140g powdered sugar, sifted
340g strawberry jam
Powdered sugar, to dust over before serving
- Heat oven to 350 f. Butter two round cake tins (2 × 20.5cm round deep cake tins) and line with non-stick baking paper.
- In a large bowl of a mixer, beat together sugar, butter, eggs, flour, baking powder and milk until you have a very smooth, fluffy and soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
- Bake for about 20 mins or until golden and the cake springs back when pressed.
- Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the softened butter until smooth and creamy, then gradually beat in powdered sugar and a drop of vanilla extract (if you’re using it).
- Spread the jam on the bottom of one of the sponges. Top it with buttercream then sandwich the second cake on top.
- Dust with a little powdered sugar before serving.