Two-Layer Victoria Sponge Cake
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"A simple Victoria 2-layer sponge. First cake I ever made. Spread buttercream on one layer, jam on the other, and sandwich them together. I also iced mine with a white marshmallow-type icing and decorated it, but that's not traditional or necessary - you can just sprinkle some sugar on top. I'm not an expert baker and tend not to measure my ingredients exactly so feel free to vary the ingredients."
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Ingredients1 h 5 m servings 277 cals
Original recipe yields 8 servings (1 9-inch layer cake)
- Preheat oven to 325 degrees F (165 degrees C).
- Beat sugar and butter together in a large bowl with an electric mixture until creamy. Sift in flour. Add baking powder and vanilla; beat until well-blended. Add eggs; beat until batter is smooth. Divide batter between two 9-inch nonstick round pans.
- Bake in the preheated oven until cake layers rise and turn golden, about 25 minutes. Invert onto wire racks and cool completely, about 30 minutes.
- Cook's Note:
- Thin cake batter with a splash of milk if you wish.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 277 calories; 12.9 g fat; 37.5 g carbohydrates; 3.3 g protein; 77 mg cholesterol; 237 mg sodium. Full nutrition
How can I make my cakes moist?
Why do my cakes fall?
My cakes do not rise evenly – they are tall in the middle, and slope down to the sides. What am I doing wrong?
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