By Devi Poojari
September 19, 2023
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A classic sponge cake sandwiching soft whipped cream and fruit preserve, the Victoria cake is a classic high tea treat to enjoy with friends or indulge alone.
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½ cup soft butter 1 cup + 2 tablespoons sugar 1 teaspoon vanilla essence 1 + ¼ cup all-purpose flour 3 tablespoons cornstarch 2.5 teaspoons baking powder 4 eggs 1 pinch salt 3 tablespoons milk ¼ cup fruit preserve of choice ½ cup heavy cream
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Preheat the oven to 180°C while you grease and layer a baking tin with parchment paper.
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Combine the butter, flour, baking powder, cup of sugar, cornstarch, vanilla, eggs and salt in a food processor to make a smooth batter.
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Add the milk to the batter and fold in gently before transferring to the waiting cake tin and baking it in the oven for 20-25 minutes.
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Allow the cake to cool completely on a wire rack while you whisk the heavy cream and sugar until soft peaks form.
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Using a bread knife, cut the cake in the middle to give you two separate circle sponges.
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Spread the fruit preserve on the bottom half of the sponge before slathering a generous amount of whipped cream over it.
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Gently place the top half of the sponge over the whipped cream and press lightly so that the cream is spread towards the edges.
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Dust with powdered sugar on top and serve at room temperature with a cup of tea.
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