The Victoria sponge is the most typical cake of the famous English afternoon tea, to be enjoyed after a game of cricket or croquet on a verdant lawn. Be careful not to confuse it with a genoise! The cake should be quite buttery, but its texture shouldn’t be too dense. When it comes to the filling, you can use whipped cream (perfect in summer with a few pieces of strawberry or some raspberries) or a buttercream filling. As for the raspberry jam, it is non-negotiable. As always, I prefer a lightly salted butter. In this recipe, you can save it for the buttercream filling and use unsalted butter for the cake.
MAKE THE CAKE.
BUTTER AND FLOUR TWO ROUND CAKE TINS,
TAKE THE CAKES OUT OF THE OVEN AND LET THEM REST FOR ABOUT 1 MINUTE BEFORE UNMOULDING THEM (RUN A KNIFE BETWEEN THE CAKE AND THE SIDE OF THE TINS TO MAKE IT EASIER). Let them cool completely.
MAKE THE FILLING. Beat the butter with the icing sugar and vanilla extract in a mixing bowl until light and fluffy. Spread this cream on one of the cakes. Spread raspberry jam on the other one. Place the cake with jam on top of the one with the vanilla buttercream. Serve with extra icing sugar and fresh berries on top if you like.
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