Fans of the Great British Baking Show are obsessed with the classic English tea cake. Feel free to use any fruit toppings you like.
Victoria Sponge Cake Ingredients 1 3/4 cups (200 grams) self-rising flour 1 teaspoon (4 grams) baking powder 14 tablespoons (197 grams) unsalted butter, softened 1 cup (200 grams) granulated sugar 4 large eggs, at room temperature 1 tablespoon (14 grams) vanilla, divided 1 cup (227 grams) heavy cream, cold 1 envelope unflavored gelatin ¼ cup cold water, plus ¼ cup cold water 1 tablespoon confectioners’ sugar, plus more for dusting 2/3 cup (225 grams) raspberry or strawberry jam Fresh strawberries or raspberries for garnish Method Heat the oven to 350°F. Grease two 8-inch cake pans with cooking spray or softened butter and line with parchment paper. Whisk the flour and baking powder in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping the bowl with a flexible spatula as needed. On low speed, add the eggs, one at a time, mixing until combined. Then add 2 teaspoons of vanilla. The batter will curdle—don’t worry. With the mixer still running on low, slowly add the flour mixture and mix just until incorporated. Do not overmix. Scrape the bowl (the batter should be thick). Remove the bowl from the mixer and, with a flexible spatula, gently fold in 1 tablespoon of warm water. Repeat in 1-tablespoon increments (up to 4 tablespoons total) until the batter is of a dropping consistency (meaning that a spoonful of the batter will leisurely drop or slide off a downward-facing spoon). Evenly divide the batter between the two pans, smoothing the tops with an offset spatula. Bake for 22 to 25 minutes, rotating the pans at the halfway point. The cakes are ready when a tester inserted in the center of the cakes comes out with a moist crumb or two. Let the cakes cool in their pans for about 15 minutes. Now run a knife around their edges and remove them from their pans, peeling off the parchment before placing them right side up onto a cooling rack to finish cooling to room temperature. Make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, on medium-high speed, whisk the heavy cream, confectioners’ sugar, until medium to stiff peaks form. Spread one of the cooled cake layers, rounded side up, with the jam. Spread the whipped cream over the jam and top with the second layer, rounded side up again, pressing down slightly. If using fresh fruit for garnish, now is the time to scatter them on top of the cake. Generously dust the confectioners’ sugar over the cake.