Victoria Sponge Sandwich Cake
Serves 8
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 sticks 12 Tbs butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup raspberry jam
- confectioners' sugar, for dusting
- whipped cream, for serving optional
- Preheat the oven to 350°F.
- Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Whisk together the flour, baking powder, and salt in a mixing bowl and set aside.
- Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes.
- Add the eggs one at a time, beating after each until incorporated and scraping down the sides as needed.
- Add the flour mixture and mix on the slowest speed until combined.
- Finish by scraping down and folding the batter together with a rubber spatula.
- Divide the batter evenly between the two pans and bake for about 20 minutes until the cakes are golden brown around the edges—the tops of the cakes will be pale—and the cakes feel soft but set when touched lightly in the center or a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack and cool completely.
- To assemble the cake, place one cake on a cardboard round top-side down and spread with the raspberry jam all the way to the edges.
- Top with the second cake, top-side, up, and dust generously with confectioners' sugar.
- Serve with whipped cream and have it with tea.
. The Unofficial Harry Potter Cookbook. Page 17. Avon, Massachusetts: Adams Media, 2010.