Victorian Sponge Cake
| Preparation: | 30 min |
| Marinating/Waiting: | 5 min |
| Cooking: | 30 min |
| Total: | 1 h 5 min |
servings
Recipe ingredients
- 1 1/4 cup (310 mL) self-rising flour
- 3/4 cup (180 mL) butter*
- 3/4 cup (180 mL) sugar*
- 3 large eggs*
- 3 Tbsp. (45 mL) strawberry preserves*
- 1 cup (250 mL) whipped cream*
- Powdered sugar to taste.
Preparation
Preheat oven to 375°F / 190°C.
Grease and line two 18 cm (7 in.)round cake pans. Dust waxed paper with flour and sugar.
Sift flour in a bowl, and set aside.
In another bowl, cream butter and sugar together.
Beat eggs lightly and gradually fold into butter and sugar mixture. Gently fold in sifted flour.
Pour butter into cake pans and bake at 375°F / 190°C 20 to 25 minutes.
Remove from the oven and cool 5 minutes. Turn out and cool.
When cakes has cooled, cover one with whipped cream and preserves and top with second cake.
Dust the top with powdered sugar.
Suggestion
The self-rising flour can be replaced with all-purpose flour to which baking powder and salt are added in the following proportions: replace 310 mL (1 1/4 cup) self-rising flour by 310 mL (1 1/4 cup) all-purpose flour plus 7 mL (1 1/2 tsp.) baking powder and 2 mL ( 1/2 tsp.)salt.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account