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Victoria Sponge Cake

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B12, H, D
    MineralsZinc, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 C (1 stick) unsalted butter , softened, plus more for pan

    2. 1/2 C superfine sugar

    3. 2 eggs plus

    4. 1 yolk , lightly beaten

    5. 3 to 5 drops vanilla extract

    6. 1/2 C double-sifted self-rising flour

    7. splash of whole milk

    8. store-bought or homemade strawberry jam

    9. confectioners' sugar , for dusting Strawberry Jam

    10. 4 C strawberries (fresh or frozen)

    11. 1 C sugar

    12. 20 to 30 minutes. Let cool.

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 350°. Grease and flour an 8" springform pan, and line with a circle of waxed paper cut to just fit inside. Using an electric mixer, cream butter and sugar until fluffy. Beat in eggs and vanilla gradually; add a little sifted flour if mixture curdles. Fold in flour with large spatula, adding a little milk to get a soft-dropping consistency. Scrape mixture into pan and smooth top. Bake for 25 minutes, or until cake is golden brown. Cool for 5 to 10 minutes before turning out onto a wire rack, then let cool completely. Halve cake (so you have two D’s), and spread the bottom (porous side) of one half with a thick layer of jam. Top with the other half of the cake, smooth side up. Dust with confectioners’ sugar.

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