Victoria’s Sponge Cake

This was my favorite cake as a child. For my birthday, this is the cake I asked my sweet mother to bake me. I recall her baking it, with her gentle touch, and her tender way. She was a confident baker, who wielded her rubber spatula with purpose to leave her bowl scrapped completely clean. Perhaps this was due to her humble upbringing, where food was scarce and ingredients were precious. The version she baked for me had a slight essence of orange, and she served it with fresh, light whipped cream and slightly sweetened strawberries. This is my memory. This is my version. I hope you like it.

Victoria’s Sponge Cake

RECIPE:

Makes 1 double layer 8” round cake (serves 10-12)

2 sticks unsalted butter, room temperature

1 cup granulated sugar

2 cups cake flour

2 teaspoons baking powder

1/4 teaspoon kosher salt

4 large eggs, room temperature

1 teaspoon vanilla extract

Zest of one Valencia orange

2 to 3 tablespoons hot water (as needed)

FOR SERVING:

2 cups cold heavy cream

2 tablespoon powdered sugar, divided, plus more for dusting

1 lb. fresh strawberries, hulled and sliced

DIRECTIONS:

Preheat your oven to 325°F. Coat two round cake pans with Pam® and line the bottoms with parchment paper. Spray Pam® on the parchment too. Place the butter and sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed until very pale and fluffy, 3 to 5 minutes. Add vanilla extract and mix to combine scrape down the sides of the bowl as needed.

Place the flour, baking powder, and salt in a medium bowl and whisk to combine. Add 1 of the eggs and about 1/2 cup of the flour mixture into the butter mixture and beat to combine. Repeat with the remaining eggs, accompanying each egg with another 1/2 cup of flour and beating gently to combine and scraping down the sides of the bowl with a rubber spatula between each addition.

Add the rest of the flour mixture and gently fold it in with a metal spoon or rubber spatula. You should end up with a mousse-like mixture that slides reluctantly off a downward-pointing metal spoon. This is called "dropping consistency." You will probably need to fold in 1 to 3 tablespoons of the hot water to get the right consistency. In Colorado, I use 3 tablespoons because the air is more arid.

Divide the batter equally between the two cake pans, spreading it right to the edges and smoothing out the top with an off-set spatula.

Bake until the cakes are golden, firm and springy, and starting to pull away from the sides, 30to 40 minutes. A fingertip pressed gently on the top of the cake should leave no imprint. Let the cakes cool in the pans on wire racks for 5 minutes. Run a small metal spatula or thin knife around the edges of the cakes, then flip them out onto the rack to cool completely.

When ready to serve, place the cream and powdered sugar in a stand mixer fitted with the whisk attachment and beat on high speed until soft peaks form. (Alternatively, use an electric hand mixer or whisk and large stainless steel, or glass bowl.)

Dollop the sliced berries evenly over one cake. Top with the whipped cream in an even layer, then place the other cake on top. Dust with powdered sugar.

RECIPE NOTES

Storage: Although best eaten as fresh as possible, you can store any leftover cake in an airtight container in the refrigerator for 2 days. Using vanilla buttercream instead of freshly whipped cream means the cake will keep a day or two longer.

Make ahead: The unfrosted cake layers will freeze beautifully, ready to be defrosted and filled on the day you plan to assemble and serve. Cover them completely with plastic wrap for storage.