Victoria Sponge Cake, Afternoon Tea Cake

christinascucina.com

Penny Harper

2 ½ sticks (300g) good quality butter, unsalted and at room temperature (if you only have salted butter, omit the salt)

1 ¼ cups (300g) superfine or Baker’s sugar (caster sugar in the UK)

6 eggs, beaten

2 cups (300g) self-rising flour (or all purpose flour with 2 tsp baking powder), SIFTED

a good pinch of salt

raspberry jam for filling

heavy whipping cream for filling

superfine/Baker’s or confectioner’s sugar for the top of the cake

Special equipment: 2, 8″ round cake tins, parchment paper, handheld mixer

Oven temperature: 350° F (180°C)

Directions at christinascucina.com

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