Traditionally, the English Queen Victoria sponge cake – light, airy cake with jam – perfect for tea
For sponge cake:
170 g of softened butter
170 g powdered sugar
170 g flour
4 tablespoons of raspberry jam
Oil cream (optional)
Heat the oven to 190 degrees. 2 forms on 18 cm grease with butter and cover with paper for baking.
In a large bowl, whisk the butter and sugar to a cream blend.
Separately, beat the eggs and gradually add them to the oil mixture, whisking after each addition to avoid folding. At the very end, add flour to the dough and gently mix with a metal spoon (not a mixer).
Divide the dough into 2 forms. Bake for 20 minutes. Do not open the oven until the end of baking, otherwise the cakes will settle in the middle. After 20 minutes, make sure through the glass of the oven that the cakes are gilded and brown, open the oven slightly and pierce the cakes with a toothpick in the middle. If it comes out clean without a test, then the form can be reached. Leave them for a couple of minutes before getting out of shape.
Fully cooled biscuit cakes, mix between each other with jam and simple butter cream if desired. Dust with powdered sugar and serve with tea.