Victoria Sponge Cake

Directions

1. For Cake
2. 1
   Preheat your oven to 180°C (top and bottom heat) and lightly grease one or two 20cm diameter cake pans.
3. 2
   In a large bowl, cream together the soft butter and sugar until the mixture becomes light and fluffy.
4. 3
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. 4
   In a separate bowl, combine the all-purpose flour and baking powder. Gradually add this dry mixture to the butter-egg mixture, gently folding until well combined.
6. 5
   Divide the batter evenly between the prepared cake pans if using two pans. Alternatively, pour it all into one pan. Smooth the surface.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

• Double ceramic non-stick, PFAS-free
• Aluminized steel with a 10-year guarantee
• 1 year Baking Course + E‑Book included

Baking Set + Baking Course & E-Book · 89,90 €

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1. 6
   Bake the cake(s) for approximately 25-30 minutes or until they turn golden brown and a toothpick inserted into the center comes out clean.
2. 7
   Allow the cake(s) to cool in the pan for about 10 minutes, then remove them from the pan and let them cool completely on a wire rack.
3. 8
   While the cake cools, prepare the filling by whipping the cream with the powdered sugar until stiff peaks form.
4. 9
   Slice the cooled cake(s) horizontally into two layers. Spread a generous layer of strawberry jam on one of the layers, followed by the whipped cream.
5. 10
   Place the second cake layer on top and press gently. Dust the top of the cake with powdered sugar.