Victoria Sponge Sandwich Cake

Instructions

Victoria Sponge Cake

1. Preheat oven to 355F degrees.
2. Grease & flour 8in cake pan and line with parchment paper.
3. Measure/weigh your ingredients and set aside.
4. In the bowl of your stand mixer, cream together the butter and sugars until light and fluffy - about 3-5 minutes.
5. In another bowl, sift together the flour, baking powder and salt 3-4 times until completely incorporated.
6. Add the flour to the butter/sugar and mix until just combined.
7. Mix in the almond extract.
8. One at a time, add the eggs and mix well after each addition.
9. After all the eggs have been added, mix about 2 minutes on medium-high speed until the mixture is smooth. Scrape the sides of the bowl to ensure everything has been incorporated.
10. Divide the batter evenly and spread into prepared pans.
11. Bake about 25 minutes until the tops are golden brown and a toothpick comes out clean. NOTE: DO NOT open the oven to check on these cakes. Let them bake the entire 25 minutes before opening the oven to check done-ness. The cakes will collapse if a sudden rush of cool air hits them before they are fully baked.
12. Cool in pans for 1 minutes before removing to a wire rack to cool completely before assembling.

Vanilla Pudding Filling

1. In a medium pot, combine the contents of the vanilla pudding package and the heavy cream.
2. Prepare as directed on the package.
3. Pour into a glass bowl and place in the refrigerator until set - about 2 hours.

Strawberry Filling

1. In a large pan over medium, mix together the prepared strawberries, sugar, lemon zest, lemon juice, spices and vanilla.
2. Using a potato masher, mash the berries until only small pieces remain but most are broken down.
3. Stir & cook for 2 minutes.
4. Remove about ¼ cup of the juice from the pan and place in a small bowl. Add the corn starch to the liquid and mix until smooth. Pour this mixture back into the berries and mix until incorporated.
5. Cook strawberries another 1-3 minutes or until it has thickened.
6. Remove from the pan into a glass bowl and place in refrigerator until cool - about 2 hours.

Whipped Cream Topping

1. In the bowl of your stand mixer fitted with the whisk attachment, pour in the heavy cream.
2. Turn mixer on medium-high and beat the cream for about 30 seconds.
3. One tablespoon at a time, drizzle in the sugar. Mix in the extract.
4. Continue to beat on medium-high until soft peaks form and the cream holds it shape.

Assembly

1. Once the cake layers are cool, the cake can be assembled. Place one layer of cake on a cake stand.
2. Spread a layer of strawberry filling across the top of the cake, leaving ½in of cake uncovered along the edge of the cake. You'll use about ⅓ cup of strawberry filling. Arrange sliced strawberries on top of the filling and gently press down.
3. Fill a piping bag fitted with a Wilton 1M star tip with the vanilla pudding. Pipe a layer of pudding over the strawberries. Use an offet spatula to gently spread the layer smooth.
4. Place the second cake layer, top side down, onto the filling and GENTLY press.
5. Dust the entire cake and cake stand with powdered sugar.
6. Place a generous amount of whipped cream on the top of the cake in the center.
7. Zest a lemon over the top of the whipped cream and cake.
8. Arrange 5-6 whole strawberries on edges of the whipped cream to garnish.
9. Keep cake chilled until ready to serve.
10. Serve cake slices with extra vanilla pudding, strawberry filling and whipped cream topping.