Victoria cakes, also known as Victoria sponge cakes, have a rich history that dates back to the 19th century.
Named after Queen Victoria, who was known to enjoy a slice of this cake with her afternoon tea, these cakes are characterized by their light texture and sandwiched together.
2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 cup unsalted butter, 4 large eggs,2 teaspoons baking powder, ½ teaspoon salt, ½ cup whole milk, 1 teaspoon vanilla extract
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For a tangy twist, consider using lemon curd as a filling instead of jam. Sift your dry ingredients to ensure a smooth and airy batter.
Be patient while creaming the butter and sugar; a fluffy mixture contributes to the cake’s lightness. Use room temperature eggs to prevent curdling in the batter.