Notes

To prepare the Victoria Sponge cake (thus the filled cake), you will need two identical bases. For the classic filling: 6 oz of whipped cream, 1 tsp of vanilla extract, 5.3 oz of strawberry jam. Whip the cream with the vanilla extract, spread it on the surface of one of the cakes. Add the strawberry jam and close with the other cake. Sprinkle with powdered sugar.

The sponge cake does not require any soaking. The cakes should be quite dry to support the filling, so keep in mind that it is a spongy cake if you use it as a base for fillings other than the original and do not soak it too much.

The original recipe includes a substantial amount of butter in the batter and no milk: I chose to prepare a slightly lighter version. If you want to prepare it with the butter method, here are doses and procedure: 2 eggs, 4 oz of flour, 4 oz of sugar, 4 oz of butter, 0.2 oz of baking powder, 1 tsp vanilla extract. Beat the butter with the sugar until you get a light and fluffy cream. Add the eggs, one at a time, and the vanilla. Finally, add flour and baking powder, working the batter until smooth and homogeneous.

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