Victoria Sponge Cake

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

• 2 cups all-purpose flour (240g)

• 2 teaspoons baking powder*

• ¼ teaspoon salt

• 1 cup unsalted butter softened (227g)

• 1 cup plus 2 tablespoons granulated sugar (225g)

• 4 large eggs room temperature

• 1 tablespoon whole milk

• 2 teaspoons vanilla extract divided

• Stabilized whipped cream (recipe below)

• Strawberries

Method

1.            Preheat the oven to 350F. Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper.

2.            In a medium bowl, sift together the flour, baking powder, and salt. (Omit baking powder if using King Arthur self-rising flour.)

3.            In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed just until smooth and combined. Beat in the eggs one at a time, stopping and scraping down the bowl occasionally. Beat in the milk and 1½ teaspoons of vanilla.

4.            With the mixer on low speed, gradually beat in the flour mixture just until combined and the batter is thick but smooth. Divide the batter between the prepared cake pans and smooth with a spatula.

5.            Bake for 30 minutes or until the top is golden brown, the cake springs back when gently pressed in the center, and the edges are starting to pull away from the sides of the pan. Let the cakes cool in the pans on a wire rack.

6.          Place one cake on a serving plate. Spread the strawberry jam on top. Spread the whipped cream over the jam. Top with the other cake. Dust the top with additional confectioners’ sugar and strawberries before serving.

Stabilized Whipped Cream

Ingredients

• 1 teaspoon powdered gelatin (unflavored)

• 4 teaspoons water

• 1 cup whipping cream (33%)

• 1 tablespoon granulated sugar

Method

Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. Ensure cream is very cold as well. This will all help cream whip better.

Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.

Place cup in a small saucepan filled with simmering water. Once the gelatin becomes liquid, take it out of the water. Let cool on the counter.

Immediately start beating the cream and sugar in a stand mixer fitted with the chilled bowl. Whip on medium speed and then increase to medium-high.

Check on the gelatin. It should no longer be hot but still runny.

Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl. If desired, add extract and food color before the cream becomes stiff.

Stop beating once the cream turns stiff. Do not over-whip

Use cream to assemble the cooled dessert immediately.