Always a classic, this traditional Victoria Sponge Cake is the quintessential teatime cake with two layers of sponge cake sandwiched together with a filling of a favorite jam and whipped cream.
In order to keep cakes level and even while baking, it is recommended that insulated baking strips (e.g., Bake Even Strips) be applied to the exterior sides of the cake pans, following manufacturer’s directions that usually involves soaking them in water for several minutes.
In small bowl, sift the flour, cornstarch, baking powder, and salt together to aerate the dry ingredients. Set aside.
Crack each egg, individually, into small separate prep bowls. Beat lightly with either a fork or small whisk, just enough to break up the egg and combine the yolk and white.
In bowl of stand mixer fitted with paddle attachment, cream the butter at medium high speed until it is soft and pliable. Reduce speed to medium and gradually add the sugar and beat for 2-3 minutes, stopping to scrape sides of bowl as necessary, until mixture is pale in color and fluffy in texture.
Add the eggs, one at a time, along with approximately ½ tablespoon of the flour mixture with each egg addition. This will help prevent the batter from curdling. Beat mixture well after each egg addition. Add the vanilla and almond extracts. Beat just until combined.
Remove bowl from stand mixer and, by hand using a rubber or silicone spatula, gently fold in half of the remaining flour mixture into the batter. Repeat with the rest of the flour mixture, folding the ingredients just until they are incorporated into the batter. Lastly, add the milk in the same manner to incorporate with the dry ingredients. Do not overmix. Divide batter equally between the two prepared pans, smoothing out the batter evenly.
Note 1: Because this is a sponge cake, it means it is quite absorbent. Therefore, it is recommended that the cake be assembled just at the time of serving as, otherwise, the jam and whipped cream will soak into the cake potentially making it soggy.
Note 2: As the whipped cream part of the filling only requires a small amount of whipping cream and sugar, a small hand mixer (versus a large stand mixer) works best to whip the cream. Alternatively, the whipping cream can be vigorously whipped by hand using a whisk.
Yield: 1 – 6” two-layer cake