Victoria Sponge Cakes with Strawberry Jam
|Cake flour||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Table salt||1⁄4 Teaspoon|
|Unsalted butter||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Granular sugar||12 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Strawberry jam||3 Tablespoon|
1.Pre-heat oven to 350F.
2.Place cupcake liners in muffin pans.
3.In a medium mixing bowl, place cake flour, flour, baking powder, and whisk to mix together.
4.In a glass measuring cup, add butter and milk, microwave for 10 seconds, add vanilla and mix.
5.In two separate bowls, place egg whites and egg yolks of 3 eggs.
6.In a mixer, pour the egg whites, blend on high speed until it turns foamy. Gradually, add sugar (6 tablespoons), continue to beat until soft peaks form.
7.In a large mixing bowl, transfer the egg white mixture.
8.To the egg yolk bowl, add the remaining 2 eggs and sugar (6 tablespoons), beat for about 5 minutes.
9.Pour the egg yolk mixture into the bowl with egg white mixture.
10.Slowly add in flour, fold the flour into the mixture. Make a hole in the batter and pour milk into it, continue to mix until nicely incorporated.
11.Transfer the mixture to the cupcake pans
12.Bake at 325F for 12 minutes. Transfer to a rack and allow to cool.
13.In an electric mixer, place cream, sugar and vanilla, whip until the cream stiffens.
14.Cut the cakes horizontally into halves. On the lower half, place strawberry jam and onto it spoon whipped cream. Cap it with the upper half.
15.Garnish with strawberry jam and a dollop of whipped cream.
16.Serve warm or cold with tea or any other beverage of your choice.