Victoria Sponge Sandwich Cake
2x8" cake pans
1 cup granulated sugar
2 cups all-purpose or cake flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
4 large eggs
1 teaspoon vanilla extract
2 to 3 tablespoons hot water (as needed)
Arrange a rack in the middle of the oven and heat to 325°F. Coat 2 (8-inch) round cake pans with butter, then line the bottoms with parchment paper.
Place the butter and sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed until very pale and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as needed; set aside.
Place the flour, baking powder, and salt in a medium bowl and whisk to combine.
Add 1 of the eggs and a spoonful of the flour mixture into the butter mixture and beat to combine. Repeat with the remaining eggs, accompanying each egg with a spoonful of flour and beating thoroughly and scraping down the sides of the bowl with a rubber spatula between each addition. The flour should ensure that the batter does not curdle and split, but if that happens, add another tablespoon of flour and keep beating. If you can’t rescue the batter, don’t worry — it just means your cake won’t rise quite as much but will otherwise be fine. Beat in the vanilla.
Add the rest of the flour mixture and gently fold it in with a metal spoon or rubber spatula. You should end up with a mousse-like mixture that slides reluctantly off a downward-pointing metal spoon. This is called "dropping consistency." You will probably need to fold in 1 to 3 tablespoons of the hot water to get the right consistency.
Divide the batter equally between the two cake pans, spreading it right to the edges and smoothing out the top with the spatula.
Bake until the cakes are golden, firm and springy, and starting to pull away from the sides, 25 to 30 minutes. A fingertip pressed gently on the top of the cake should leave no imprint. Let the cakes cool in the pans on wire racks for 5 minutes. Run a small metal spatula or thin knife around the edges of the cakes, then flip them out onto the rack to cool completely.
RECIPE NOTES
Storage: Although best eaten as fresh as possible, you can store any leftover cake in an airtight container in the refrigerator for 2 days. Using vanilla buttercream instead of freshly whipped cream means the cake will keep a day or two longer.
Storage: Although best eaten as fresh as possible, you can store any leftover cake in an airtight container in the refrigerator for 2 days. Using vanilla buttercream instead of freshly whipped cream means the cake will keep a day or two longer.
https://www.thekitchn.com/classic-victoria-sponge-sandwich-257178
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