Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup fresh raspberries
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Sifter
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the lemon zest and vanilla extract and mix until combined.
4. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the raspberries.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 4g
Substitutions for Ingredients
- Unsalted butter: Can be substituted with salted butter, but reduce the amount of added salt to ¼ teaspoon.
- Buttermilk: Can be substituted with regular milk, but add 1 teaspoon of lemon juice or white vinegar to the milk.
Variations:
- Replace the raspberries with other berries, such as blueberries or blackberries.
- Add a teaspoon of almond extract to the batter for an almond-flavored cake.
Tips and Tricks:
- Make sure the butter is at room temperature before creaming with the sugar.
- Be sure not to overmix the batter.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust with powdered sugar before serving.
- Serve with a dollop of whipped cream and fresh berries.
Garnishes:
- Fresh raspberries
- Lemon zest
- Powdered sugar
Pairings:
- Vanilla ice cream
- Freshly brewed coffee
Suggested Side Dishes:
- Fruit salad
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of buttermilk to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.
Food Safety Advice:
- Keep the cake refrigerated if not being served within 2 hours.
Food History:
The Victoria Sponge Cake is a classic British cake that is believed to have been created in the 19th century. It is named after Queen Victoria, who was known to enjoy a slice of the cake with her afternoon tea.
Flavor Profiles:
This cake has a light and fluffy texture with a sweet and tart flavor from the lemon and raspberries.
Serving Suggestions:
- Serve with a cup of tea or coffee.
- Serve as a dessert with a scoop of ice cream.
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Region: British