⅔-¾cup(160-180 ml) of strawberry or raspberry jam,preferably a low-sugar jam
1cup(240 ml) heavy cream/whipping cream
icing sugar to sprinkle on top of cake
Instructions
Preheat the oven to 350℉ (180℃).
Grease two 8-inch (20 cm) round straigh-sided cake tins with butter, then line the bottoms of each with a parchment paper circle cut to fit (set the tins onto parchment paper and trace around the outside of the bottom of the tins, then cut the circles out).
Put all the ingredients into a mixing bowl.Tip: Pour the vanilla right onto the sugar in the bowl so it doesn't clump with the flour and create small brown spots in the batter.
Beat with an electric mixer or by hand with a wooden spoon until smooth.
Divide the batter evenly between the two greased tins and spread it to the sides with a spatula, smoothing the tops as best as you can.
Bake the cakes for 25 to 27 minutes (don't open the oven door until at least 20 minutes, or the cakes might fall).
Let the cakes cool in the tins for 10 minutes, then invert them onto a cooling rack and peel off the parchment paper. Gently flip the cakes back right side up (invert them onto a plate first, then back onto the cooling racks) and let them cool completely.
Invert one of the cakes, bottom side up, onto a serving plate. Spread with the jam until it's about ¼-inch from the edges. (If you wish, you can add a single layer of fresh sliced strawberries if using strawberry jam or halved raspberries if using raspberry jam on top of the jam.)
Whip the cream to stiff peaks, then spread it on top of the jam on the cake.
Top with the second sponge cake, right side up. Dust the top with icing sugar (shaken through a small sieve).
Notes
Victoria Sponge is best served on the day it is made, but is still good the next day (if there's any left!) Refrigerate the cake, covered with a cake dome or inverted large pot. Bring it back to room temperature to serve it.The sponge cake layers can be made 2 to 3 days ahead. Wrap the cooled layers on individual plates with plastic food wrap and refrigerate them, then assemble the cake with the jam and cream on the day it is to be served.The sponge cake layers can also be well-wrapped and frozen for up to 3 months, then defrosted and assembled when needed. For a smaller crowd or weeknight dessert, just use one cake layer and top it with jam and whipped cream - freeze the second layer for another time.