Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons almond extract
- 1/2 cup whole milk
- 1 cup raspberry jam
- 1/2 cup sliced almonds
Special Equipment Needed:
- 9-inch round cake pans
- Hand mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with a hand mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the almond extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
7. Divide the batter evenly between the two prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
10. Spread the raspberry jam over one of the cooled cakes.
11. Place the other cake on top of the jam-covered cake.
12. Sprinkle the sliced almonds over the top of the cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 468
Fat: 22g
Carbohydrates: 61g
Protein: 6g
Substitutions for Ingredients
- Unsalted butter: Salted butter or margarine
- Whole milk: Non-dairy milk such as almond or coconut milk
- Raspberry jam: Any other flavor of jam or preserves
Variations:
- Use different flavors of jam or preserves
- Substitute other nuts for the almonds
- Add fresh or frozen raspberries to the batter
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Grease and flour the cake pans to ensure the cakes don’t stick.
- Allow the cakes to cool completely before adding the jam and almonds.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat individual slices in the microwave for 15-20 seconds.
Presentation Ideas:
- Dust the top of the cake with powdered sugar
- Serve with a dollop of whipped cream
Garnishes:
- Fresh raspberries
- Sliced almonds
Pairings:
- Vanilla ice cream
- Freshly brewed coffee
Suggested Side Dishes:
- Fruit salad
- Green salad
Troubleshooting Advice:
- If the cakes are browning too quickly, cover the top with foil.
- If the cakes are not cooked through, reduce the oven temperature and bake for an additional 5-10 minutes.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store the cake in an airtight container at room temperature.
Food History:
The Victoria Sponge Cake is a classic British cake that dates back to the 19th century. It is traditionally filled with raspberry jam and whipped cream.
Flavor Profiles:
This cake has a sweet, almond-flavored cake base with a tart raspberry jam filling and crunchy almond topping.
Serving Suggestions:
- Serve as an afternoon snack with a cup of tea
- Serve as a dessert with a scoop of ice cream
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Region: British