Victoria Sponge Cake

epicurious.com

Katherine

subheading: Berry Quick Jam:

16 oz. (450g) fresh or frozen strawberries, raspberries, or other berries

1⁄2 cup (100g) granulated sugar

1 Tbsp. freshly squeezed lemon juice

subheading: Perfect Whipped Cream:

2 cups (480ml) heavy whipping cream

1 to 2 Tbsp. confectioners’ sugar

1 tsp. vanilla extract

subheading: Cake and Assembly:

1 cup (220g) unsalted butter, at room temperature

1 cup plus 2 Tbsp. (220g) superfine sugar

1 Tbsp. vanilla extract

4 eggs, at room temperature

1 3⁄4 cups (220g) self-raising flour

12 oz. (340g) strawberries, stemmed and quartered, plus more for decorating

1 Tbsp. granulated sugar

1 tsp. lime zest

1 pinch ground pink peppercorn (optional)

1 3⁄4 cups (225g) strawberry Quick Jam (see below) or store-bought preserves

1 recipe Perfect Whipped Cream (see below), whipped to stiff peaks

Confectioners’ sugar for dusting

Directions at epicurious.com

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