Victoria Sponge Cake

Queen Victoria made many contributions to civilization in general and Great Britain in particular. Surely the crowning glory, though, must be the famous (and delicious) Victoria Sponge cake. Below is the best recipe I know, from the best pastry chef and Chocolatier in the UK, Keith Hurdman.

• 8 oz butter, room temperature
• 8 oz sugar
• 1 tsp vanilla
• 4 large eggs (weight under 3 oz)
• 8 oz cake flour, sifted with 2 tsp banking powder (if you can't get cake flour make this 6 oz flour and 2 oz cornstarch)

Cream butter and sugar. Add vanilla and then eggs one at a time while the mixer is running until fully absorbed. Add the flour just until absorbed; do not overbeat.

Divide between two 9" cake pans and bake in 350F 28-30 minutes or until top springs to the touch and toothpick comes out clean. Cool completely.

Whip 2 cups (1 pint box) of whipping cream with 4 tbsp. confectioners' sugar and 1 tsp vanilla extract (the real stuff). Spread between the two cake layers. Traditionally you also add a thin layer of strawberry jam. I can do with or without that - take your pick!