Victoria sponge cake is a classic for British tea time, made by layering two sponge cakes with strawberry jam and cream. This version replaces some of the flour with walnut flour, adding richness from its heart-healthy fatty acids.
Beat the eggs and sugar for 8 minutes, until pale and foamy.
Sift the flour, walnut flour, and baking powder, then gently fold them into the foam. Add the melted butter and mix gently.
Divide the batter evenly between two greased round cake pans. Bake in an oven preheated to 175°C / 345°F for 25 minutes, until the centers spring back lightly. Let the cakes cool in their pans for 10 minutes, then remove them.
Place one cake layer on a serving plate and spread the jam over it. Add the whipped cream and top with the other cake layer.
Beat the eggs and sugar until pale and voluminous; if they are not beaten enough, the cake will have a dense texture. Do not take the pans out of the oven too early; wait until the centers spring back lightly. Allergen: contains gluten (flour), eggs, dairy (cream), and tree nuts (walnuts).
Yumurtaları sekiz dakika yerine beş dakikada yeterince köpürmüş sandım, sonuç biraz sıkı bir dokuda çıktı ve iki kat arasında istediğim yükseklik olmadı. İkinci denemede tam sekiz dakika bekleyince fark gerçekten büyüktü.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
