• 8/23 Sponge Cake Day - 5

    From Dave Drum@1:18/200 to All on Thu Aug 22 22:38:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Victoria Sponge Cake
    Categories: Cakes, Desserts, Fruits, Dairy
    Yield: 9 Servings

    12 tb (170 gr) unsalted butter;
    - softened, more to grease
    - pan
    1 1/3 c (166 g) A-P flour
    3 1/4 ts Baking powder
    1/2 ts Kosher salt
    3/4 c + 2 ta (175 g) granulated
    - sugar
    3 lg Eggs; room temp
    2 tb Whole milk
    1/2 c (120 mL) raspberry jam; more
    - to taste
    1 c (240 mL) heavy cream
    1 tb Confectioners' sugar; more
    - for dusting
    1/4 ts Vanilla extract

    Set oven @ 350┬║F/175┬║C and place a rack in the center.
    Grease and line the bottoms of two 8" round cake pans
    with parchment paper.

    In a medium bowl, whisk together flour, baking powder
    and salt.

    In the bowl of an electric mixer, beat butter and sugar
    until light and fluffy, about 3 minutes. Beat in eggs,
    one at a time, until incorporated, then beat in milk,
    scraping down sides of the bowl as necessary. Mix in
    flour mixture until combined, then scrape into prepared
    cake pans, smoothing the top.

    Bake cakes until golden brown and springy, and a
    toothpick inserted in the center comes out clean, 25 to
    30 minutes. Let cool for 10 minutes, then unmold them
    onto a wire rack to cool completely, flat side down.

    Transfer one cake (the less attractive one) to a serving
    platter, and spread jam evenly on top. In the bowl of an
    electric mixer, whip cream, confectionersΓÇÖ sugar and
    vanilla just until it holds stiff peaks. Dollop about
    half the cream on top of jam, then top with remaining
    cake. Dust with confectionersΓÇÖ sugar and serve
    immediately, with the extra whipped cream on the side.

    By: Melissa Clark

    Yield: 8 to 10 servings

    RECIPE FROM: https://cooking.nytimes.com

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