Sweet Spring

This Victory (Victoria) Sponge Cake recipe is a slice of pure heaven.

by zoë françois

I have to admit I hadn’t ever made a Victoria Sponge Cake until British food writer Mary Berry came into my life through “The Great British Baking Show.” You’ll notice that the ratio of ingredients here is very similar to a traditional pound cake. I finally had a proper Victoria sponge while on a trip to Dublin, and it was so light and really nothing like its distant pound-cake relative. When I got back home I had a difficult time replicating that texture, because U.S. flour is different and produces a denser cake. Once I employed “self-raising” flour, a common British ingredient, which contains baking powder and salt in the mix, I had a total victory! The traditional filling is whipped cream and jam with a simple dusting of powdered sugar. I added a bit of fresh fruit for flavor and texture, and it’s just straight up pretty. Try it, you’ll be chuffed! My tip is to crank up your favorite music, any tunes that move you, then tie on your apron and get to baking cake!

Perfect Whipped Cream

MAKES ABOUT 3 CUPS

There is no better complement to a cake than perfectly whipped cream. It should be full of body but light and creamy.

2 cups heavy whipping cream

1-2 tablespoons powdered sugar

1 teaspoon vanilla extract

1. In a stand mixer fitted with the whisk attachment, combine the cream, powdered sugar, and vanilla and beat on medium speed (you read that right) until just thick—it will start to leave marks from the whisk in the cream.

2. Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency; this way, you can ensure the mixer won’t take it too far. Whipped cream is best used right away.

Berry Quick Jam

MAKES ABOUT 1 CUP

This is a simple, super-fast way to make homemade jam. The flavor is pure and the color vibrant, since it is made with nothing more than fruit and a bit of sugar. Because it relies on the natural pectin in the fruit, it will be looser than a store-bought jam. But if cooked as directed, it will be plenty thick enough to use as a filling in the Victory (Victoria) Sponge Cake.

16 ounces fresh or frozen strawberries, raspberries, or other berries

½ cup granulated sugar

1 tablespoon freshly squeezed lemon juice

1. In a medium saucepan, combine the berries, sugar, and lemon juice and break the berries up with a fork just enough to produce a bit of juice. Set over medium-low heat and simmer for about 30 minutes, stirring often.

2. The jam is ready when it clings to a spoon and you can draw a line through it that doesn’t immediately fill in. Remove from the heat and let cool thoroughly. Transfer to an airtight container and store in the refrigerator for up to 10 days.

Victory (Victoria) Sponge Cake

MAKES 1 (8-INCH) DOUBLE-LAYER CAKE

The “self-raising” flour, also known as “self-rising” flour containing baking powder and salt in the mix, will help you, too, have a victory.

1 cup (2 sticks) unsalted butter, at room temperature

1 cup, plus 2 tablespoons superfine sugar

1 tablespoon vanilla extract

4 eggs, at room temperature

1 ¾ cups self-raising flour

12 ounces strawberries, stemmed and quartered, plus whole and halved strawberries with stems left on for decorating

1 tablespoon granulated sugar

1 teaspoon lime zest

1 pinch ground pink peppercorn (optional)

1 ¾ cups strawberry Quick Jam (see recipe below left) or store-bought preserves

1 recipe Perfect Whipped Cream, whipped to sti peaks (see recipe left) Powdered sugar for dusting

1. Heat the oven to 350°F. Generously grease two 8x3-inch round cake pans, then line them with greased parchment paper.

2. In a stand mixer fitted with the paddle attachment, cream the butter on high speed until creamy and smooth, about 1 minute.

3. Turn the mixer speed to medium-low, add the superfine sugar and vanilla to the butter, and mix until incorporated. Then turn the speed to medium-high and beat until very light and flu y, about 5 minutes. Scrape the bowl often.

4. Turn the speed to low and add the eggs, one at a time, beating just until combined. Scrape the bowl after each addition.

5. Add one-third of the flour to the butter mixture and mix on low speed, just until incorporated. Repeat with another one-third flour until just incorporated. Add the final one-third flour. It will be a thick batter.

6. Divide the batter between the prepared pans and smooth the tops using a small o set spatula. Gently tap the pans on the counter several times to release excess air bubbles.

7. Bake until the cakes are golden and a tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pans for 20 minutes, then remove from the pans and let cool completely on a wire rack.

8. In a medium bowl, toss together the quartered strawberries, granulated sugar, lime zest, and pink pepper (if using). Allow to macerate until the sugar dissolves, about 15 minutes.

9. Remove the parchment paper and place one cake layer on a serving plate.

10. Spread the jam over the top of the cake, then cover the jam with a 1-inch layer of the whipped cream. Distribute half the macerated strawberries over the whipped cream.

11. Place the second cake on the whipped cream and dust the top generously with powdered sugar and decorate with whole and halved strawberries.

12. This cake is best served right away, with the remaining macerated strawberries and whipped cream, but any leftovers can be stored, covered, in the refrigerator for up to 1 day.