Name: Victoria Sponge Cake
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: Makes: 8–10 servings
Ingredients: Extra fruit and jam for topping; confectioners’ sugar for dusting; 175 g / 6.2 oz (½ cup) jam (I like to use strawberry or raspberry); 175 mL / 5.9 fl oz (¾ cup) heavy whipping cream (35–36 percent fat solids); 1 teaspoon vanilla extract; 1 tablespoon granulated sugar; 2 tablespoons milk; 4 large eggs; 2 teaspoons vanilla extract; 1 tablespoon lemon zest (the zest of one lemon); 225 g / 7.9 oz (1 cup) granulated sugar; 225 g / 7.9 oz (1 cup) unsalted butter, softened at room temperature; ½ teaspoon salt; 2 teaspoon baking powder; 225 g / 7.9 oz (1½ cups) all-purpose flour

Preparation info

Makes:
8–10
servings

Difficulty
Easy
Ready in
1 hr 5

Appears in

52 Weeks 52 Sweets

By Vedika Luthra

Published 2021

About

When I asked one of my friends at university what his favorite cake was, he instantly described a Victoria Sponge Cake; two layers of vanilla cake sandwiched together with whipped cream and fruity jam. Simple. Delicious. I wanted to include this recipe in the summer section, since it allows you to display the luscious fruit that is in abundance when the weather turns warmer. This cake reminds me of the little basket of cakes that appeared in one of my Little Red Ridi

Ingredients

Dessert
June
Vegetarian

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