Victoria sponge cake

Victoria sponge cake is a classic British cake that consists of two layers of sponge cake filled with whipped cream and raspberry jam. It is named after Queen Victoria, who was known to enjoy a slice of sponge cake with her afternoon tea. The cake is typically made with equal amounts of butter, sugar, eggs, and flour, and is often dusted with powdered sugar on top. Victoria sponge cake is a simple but delicious cake that is perfect for any occasion, from afternoon tea to birthday parties.

here's a classic Victoria sponge cake recipe:

Ingredients:

1. 225g (1 cup) unsalted butter, softened
2. 225g (1 cup) caster sugar
3. 4 large eggs, at room temperature
4. 225g (2 cups) self-raising flour
5. 2 tsp baking powder
6. 2 tbsp milk
7. 1/2 tsp vanilla extract
8. 150ml (2/3 cup) double cream
9. 4 tbsp raspberry jam
10. Icing sugar, for dusting

Instructions:

1. Preheat your oven to 180°C (350°F) and grease and line two 20cm (8-inch) round cake tins with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together until pale and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift in the flour and baking powder and fold gently into the mixture until just combined.
5. Add the milk and vanilla extract and mix until the batter is smooth.
6. Divide the mixture equally between the prepared cake tins and smooth the tops.
7. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and spring back when lightly touched.
8. Allow the cakes to cool in their tins for 5 minutes before turning out onto a wire rack to cool completely.
9. Once the cakes are cool, whip the double cream until it forms stiff peaks.
10. Place one of the cakes onto a serving plate and spread the raspberry jam over the top.
11. Spread half of the whipped cream over the jam, then place the second cake on top.
12. Dust the top of the cake with icing sugar and serve.

Enjoy your delicious Victoria sponge cake!