This cake is called "Victoria Sponge Cake" for a reason, because the biscuits really turn out to be very delicate and porous - like a sponge!
It is necessary
- Cakes (mold diameter 24 cm):
- - 315 g butter;
- - 315 g of wheat flour;
- - 315 g of icing sugar;
- - 240 g eggs;
- - 1 large lemon.
- Filling:
- - 350 g of fresh berries;
- - 210 g of your favorite jam;
- - 350 g heavy cream;
- - 1 and 1/4 tsp vanilla extract;
- - icing sugar to taste (~ 35-40 g).
Instructions
Step 1
Preheat the oven to 180 degrees and prepare 2 molds with a diameter of 24 cm, greasing them with butter and lightly dusting with flour. Of course, if you don't have two tins of the same size available, you can bake the cakes one by one!
Step 2
Remove the butter from the refrigerator beforehand to soften. Whisk it with added sugar until a white fluffy mass is obtained. Add eggs one at a time, stirring the ingredients thoroughly each time until smooth.
Step 3
Remove the zest from the lemon using a grater.
Step 4
Squeeze the flour into a large bowl, combine with the zest. Add dry to wet mixture, stir until dough forms, divide in half and place in molds. Put in a hot oven for 20-25 minutes: the cakes should turn golden brown!
Step 5
Remove the finished biscuits from the oven, let them cool for a few minutes in the molds. Then transfer them to cool completely on a wire rack.
Step 6
While the cakes are cooling, chop fresh berries.
Step 7
Put the jam in a small saucepan and heat slightly. Then add the chopped berries to it and stir gently (try not to turn everything into porridge!).
Step 8
Whisk the chilled cream with vanilla and icing sugar to form soft peaks.
Step 9
The last step is assembling the cake! Put the berry filling on the first crust, put a layer of whipped cream on top, cover with the second biscuit and decorate, if desired, with powdered sugar!
