Relish Chef and British native Jon Ashton bakes up an English classic—Victoria Sponge Cake.
Even in a time of cake cultism, most British people would choose the Victorian sandwich cake over any cupcake, macaroon or whoopie pie.
6 tablespoons butter, softened
6 tablespoons soft margarine
1 cup sugar
1/2 teaspoon vanilla extract
3 large eggs, beaten
1 1/2 cups all-purpose flour
1/4 cup raspberry jam
Powdered sugar to dust the top
- Preheat oven to 350F.
- In a mixer, beat butter and margarine until creamy; add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla extract, and then gently but thoroughly, mix in flour, baking powder and salt.
- Divide batter equally between the two well-greased cake pans and gently smooth the tops with a knife. Bake 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let cool pan a couple of minutes, then turn out onto a wire rack to cool completely.
- Once cooled, place one layer on a cake plate. Spread raspberry jam and whipped cream on top. Place the other cake layer on top, pressing down lightly. Dust with powdered sugar and serve.
Recipe by Relish Chef Jon Ashton.