*  Exported from  MasterCook  *
 
                            Victoria Sponge Cake
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CAKE-----
    1      cup           Butter
    1      cup           Sugar
    2      cups          All-purpose flour
    2      teaspoons     Baking powder
    4                    Eggs
                         -----FILLING-----
    1      cup           Heavy whipping cream
    2      teaspoons     Sugar
    1                    Jar raspberry jam
 
 Cream the butter until light.  Slowly add the sugar.
 Beat until light and fluffy.  Add eggs one at a time and beat well. 
 Fold in the sifted flour and baking powder.
 
  Pour mixture into prepared 8-inch round pans.  Bake 25-30 minutes at
 375 degrees until the cake pulls gently from sides or cake tester
 remains clean. (When pressing lightly on top of cake, no impression is
 left.) Cool in pans for 10 minutes.  Cool completely on wire rack.  Whip
 cream and sugar to soft peaks.
 Place doily on cake plate.  Put one cake layer on doily.  Spread with
 raspberry jam and top with whipped cream.  Place second layer bottom
 side up onto the filling.  Sprinkle with powdered sugar.  Garnish with
 raspberries and mint leaves.
 
  The Birmingham News Wednesday, July 27th, 1994
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving