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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

277 calories; 12.9 g total fat; 77 mg cholesterol; 237 mg sodium. 37.5 g carbohydrates; 3.3 g protein; Full Nutrition