Berries In The Valley

It's finally berry season here in the beautiful Willamette valley. Nothing beats our strawberries, Marionberries, and raspberries.  Though we had another wet Spring and early Summer, the strawberries have been delicious. 

In honor of them, I made a Victorian Sponge Cake layered with homemade strawberry jam using the recipe featured from my blog previously. The Victorian Sponge cake is a very traditional cake in England and is often the test of a true home cook at their country fairs.  For you local readers, think Gerry Frank's Oregon State Fair Chocolate Cake Contest, without the chocolate!  It is said to have been the favorite cake of Queen Victoria.

This is a plain cake but the flavor was great and the strawberry jam, or any other preserves you like, really makes the cake.  With a slice of this cake, a cup of tea, and a vivid imagination, I was in England again!

Victorian Sponge Cake

3 large eggs, at room temperature
1 tsp vanilla extract
3/4 cup softened butter
3/4 cup superfine sugar
1 1/2 cups self-rising flour
1/4 cup jam
Confectioner's sugar to dust the top of cake

Preheat the oven to 350 degrees. Butter two 8 inch cake pans and line the bases of each with parchment paper, then spray with baking spray. 

Lightly beat the eggs with the vanilla extract.  In a large mixing bowl, whisk the butter with the sugar until the mixture is pale, light and fluffy.  Gradually add the eggs, beating well after each addition.  Sift the flour over the the top and fold in lightly until the mixture is smooth.

Divide the mixture between the prepared pans.  Cook for 20 minutes until golden and firm to the touch.  Leave the cakes to cool in the pans for a few minutes then carefully turn out onto a cooking rack.  Leave to cool completely.

When the cakes are cold, sandwich the two halves together with the jam.  Sift the confectioners sugar on top.