Victoria Sponge Cake with Whipped Cream

Victoria Sponge Cake is an English favorite.  This Victoria Sponge Cake with Whipped Cream recipe uses the classic ingredients of  vanilla sponge cake, fresh whipped cream and raspberry jam.

Whether you’re serving it for a special occasion or just  to satisfy a craving, You can’t go wrong with this perfect cake.

I absolutely LOVE Victoria Sponge Cake.

When I first started this site, I posted another recipe for Victoria Sponge using butter cream instead of whipped cream.  I have never gotten so many complaints!

Ingredients
For the cake:

• 1 cup granulated/caster sugar
• 1 cup Softened Butter
• 4 eggs
• 1 cup flour
• 2 teaspoon baking powder
• 1½ teaspoons vanilla extract
• 3 tablespoons milk

For the cream:

• 1¼ cup Whipping Cream
• 6-8 tablespoons powdered sugar
• 1 teaspoons vanilla extract
• 1 tablespoon skimmed milk powder optional
• ​1⁄2 cup good quality raspberry jam

Instructions
For the cake:

1. Preheat the oven to 180°C or 350°F
2. Place all of the ingredients in a mixer or food processor and blend until everything is mixed.
3. Split the batter between 2 greased 8 inch round tins, and bake for 25 minutes or until a cake tester comes out clean.
4. Cool completely.
5. ..............................

for full instruction please see : www.errenskitchen.com

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