Victoria Sponge

Categories: cake

Ingredients

• 3/4 cup softened butter
• 3/4 cup sugar
• 3 eggs
• 1 1/2 cups all-purpose flour, divided use
• 1 tsp. vanilla extract
• 1 1/2 tsp. baking powder
• Jam to taste
• Sifted confectioners' sugar, for garnish

Directions

1. Heat oven too 350 degrees. Butter and flour an 8-inch round cake pan.
2. In a bowl, using an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, adding 1 Tbsp. of flour with each egg. Beat until combined well. Stir in the vanilla.
3. In another bowl, sift remaining flour and baking powder. Stir ingredients into butter mixture until combined well, then pour into the pan, smoothing the surface.
4. Bake 45 to 50 minutes or until a wooden pick inserted near the center comes out clean. Be careful not to let it overcook or it might be too tough around the edges.
5. In the pan on a rack let the cake cool for 5 minutes, then invert it onto the rack to cool completely.
6. With a serrated knife, cut cake horizontally into two layers. The filling can be any flavor of jam or preserves with butter cream, mock Devonshire cream or the fruity spread on its own.
7. For an extra-fancy cake, use a doily to stencil when sprinkling with confectioners’ sugar to make a pretty pattern.

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