Victoria Sponge Cake
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||3 Drop (Few Drops)|
|Self-rising flour||1 Cup (16 tbs), sifted twice|
|Raspberry jam||1 Cup (16 tbs)|
|Sifted confectionery sugar||2 Tablespoon (To Dredge)|
|Unsalted butter||8 Tablespoon (1 Stick)|
|Confectionery sugar||1 1⁄2 Cup (24 tbs), sifted|
Butter two 8-inch layer-cake pans and line the bottom of each pan with baking parchment paper.
Break the eggs into a large mixing bowl, and beat them together.
Gradually add the sugar and vanilla extract, beating until the mixture is very thick, almost white in color and mousse-like in texture.
This will take about 7 minutes.
To test if the mixture is thick enough, stop beating and lift the beater out, trailing a squiggle of the mixture over the surface.
If it sits on top, the mixture is thick enough; if it vanishes into the mixture, continue beating! Sift the flour over the mixture.
Using a metal spoon, fold the flour quickly and thoroughly into the egg mixture.
Divide between the prepared cake pans, and bake in a preheated 350° oven for about 20 minutes, until the cakes are golden brown on top and just beginning to shrink from the sides of the pan.
Turn out onto wire racks to cool.
To make the buttercream, beat the butter until creamy and gradually add the confectioners' sugar, beating until the buttercream is pale and fluffy.
Beat in the vanilla extract.
Put one cake layer on a serving plate and spread it with the buttercream.
Cover the buttercream with the raspberry jam, then put the second cake layer on top.
Dredge confectioners' sugar over the surface of the cake.
This cake is easier to cut with a serrated knife.