British Victorian Sponge Cake

• Vegetarian

• Refrigerated

  • 4 Egg

• Condiments

  • 1 Lemon curd
  • 6 oz Strawberry preserves

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 Powdered sugar
  • 1 pinch Salt
  • 1 cup Superfine sugar

• Dairy

  • 1 cup Butter, unsalted
  • 8 fl oz Heavy cream, whipped
  • 2 tbsp Milk

Found on globaltableadventure.com

Description

Directions

• Preheat oven to 350F. Meanwhile, grease two 8-inch cake pans and line the bottoms with rounds of parchment paper.
• Beat butter and sugar together for several minutes until fluffy and white (using a stand mixer fitted with paddle attachment or hand mixer). Scrape sides occasionally.
• Whisk together the flour, baking powder, and salt in a small bowl.
• Add the eggs and flour to the butter mixture in alternating thirds on low. Add the milk to loosen a bit. Scrape as needed. When fully combined, divide between baking pans.
• Bake for 25 minutes or until light brown and the surface springs back when pressed gently with the fingertip. Let cool completely - about 1 1/2 hours
• On the bottom layer of cake: Spoon on strawberry preserves or lemon curd. Top with a generous layer of whipped cream, then the second layer of cake. Dust with powdered sugar and serve with hot tea.
• Cooled cake layers may be wrapped in plastic wrap and aluminum foil, then stored in the freezer for a month or two. Thaw at room temperature, then decorate as usual.