Recipe in English Language : Victoria Sponge The Cake: 1/2 cup (1 stick) unsalted butter / 3 large eggs, room temperature / 1 tablespoon milk, room temperature / 2/3 cup sugar / 1 cup all-purpose flour / 1 teaspoon baking powder / Salt / Confectioners sugar The Filling: 1 cup heavy cream / 5 tablespoons strawberry or raspberry jam Preheat the oven to 375 degrees. Grease and flour 2 (7-inch) round cake pans. Melt butter in a small saucepan over low heat. In a medium bowl, beat together eggs and milk. Add sugar and beat hard until thoroughly combined. Sift together the flour, baking powder, and a pinch of salt, then fold gently into egg mixture. Stir in melted butter and mix well with a wooden spoon just until the butter is thoroughly incorporated into the batter. Divide batter between the 2 prepared pans. Bake 12 to 15 minutes, or until the cakes have risen and turned golden. They should spring back when pressed lightly with a finger. Remove from oven. Cool in the pans for 10 minutes, then turn out onto a rack to cool completely before filling. Choose one of the cakes as the bottom layer. If necessary, trim the top with a knife so it is flat. Whip the cream until stiff. Spread top of bottom cake layer with jam. Spread a layer of whipped cream on top of jam. Place second cake flat-side down on top of filling.
Posted on: Mon, 01 Sep 2014 20:11:45 +0000
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