Cake with a Victoria sponge

Ingredients

Regarding the Cake:

1. One cup (225g) of softened unsalted butter
2. One cup of granulated sugar (225g)
3. Four big eggs
4. One cup of all-purpose flour (225g)
5. One teaspoon of baking powder
6. Half a teaspoon of salt
7. One tablespoon of milk (optional; used to adjust batter)
8. One teaspoon of optional vanilla extract

Regarding the Filling:

• Half a cup (150g) of your preferred jam, such as strawberry or raspberry
• One cup (240 ml) of whipped heavy cream (optional)
• Dusting with powdered sugar (optional)

As a garnish:

• Berries fresh (optional)

Directions

Warm up the oven:

• Set the oven temperature to 175°C (350°F). Grease two 8-inch round cake pans and dust them with flour.

Get the cake batter ready.

• Cream the sugar and softened butter in a large mixing basin until light and fluffy, about 3 to 5 minutes.
• One by one, add the eggs, thoroughly mixing each time. If using, stir in the vanilla extract.
• Sift the flour, baking powder, and salt in a separate basin. Until just incorporated, gradually stir this dry mixture into the wet components. A tablespoon of milk can be added to the batter to thin it down if it’s too thick.

Prepare the cakes:

• Evenly distribute the batter among the two cake pans that have been prepared. Use a spatula to smooth the tops.
• The cakes should be golden and a toothpick inserted in the center should come out clean after 25 to 30 minutes of baking in a preheated oven.
• After baking, allow the cakes to cool in the pans for ten or so minutes before transferring them to wire racks to finish cooling.

Put the Cake Together:

• Spread a layer of jam over one cake layer when the cakes have cooled fully. Cover the jam with the whipped cream, if using, and then cover with the second layer of cake.
• If preferred, garnish the cake with fresh berries after dusting it with powdered sugar.

Serve:

• Enjoy your handmade Victoria sponge cake with a cup of coffee or tea after slicing it!

Notes on the Recipe:

• Storage: For up to three days, the cake can be kept at room temperature in an airtight container. It will keep for approximately a week in the refrigerator.
• Variations include adding lemon zest to the batter for a zesty edge or experimenting with different jam flavors.