Vashon Victoria Sponge Cake
Print recipeIngredients
- 1 cup butter
- 4 eggs (extra large)
- 1 cup sugar
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon almond extract (or vanilla extract)
- 8oz cream cheese
- 8oz heavy cream ((36% butter fat))
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 3-4 cups raspberries (or any seasonal fruit)
- 3 tablespoons raspberry jam
Directions
| Cake | |
| Step 1 | |
| Allow butter and eggs to reach room temperature Whip butter in mixer until softened. Add sugar to butter, mix until fully incorporated. | |
| Step 2 | |
| Add eggs one at a time to mixture, mix, scrape down sides of bowl, mix until smooth. Add almond (or vanilla) extract and mix to incorporate. | |
| Step 3 | |
| Sift flour, baking powder, and salt mixture in a bowl, then add a spoonful at a time to sugar and eggs until fully blended. Batter will be very thick. Spoon into buttered and floured springform pan. | |
| Step 4 | |
| Bake at 350 for 30-45 mins, watch middle of cake rise and test with toothpick to make sure no batter sticks. Center will rise. | |
| Whipped Cream Cheese | |
| Step 5 | |
| Whip room-temperature cream cheese until fluffy to prevents lumps. | |
| Step 6 | |
| Add powdered sugar and whip until smooth. | |
| Step 7 | |
| Slowly drizzle heavy cream into mixture, scape sides, repeat until fully incorporated. Add vanilla. | |
| Step 8 | |
| Whip until volume increases and whipped cream will hold its shape in a peak. | |
| Berries | |
| Step 9 | |
| In a separate bowl add berries, and warmed jam, gently mixing to coat berries. | |
| Assembly | |
| Step 10 | |
| Cut cake in half around its circumference so you have two thinner disks. | |
| Step 11 | |
| On bottom cake layer add berry mixture, spreading evenly. Reserve some berries for top layer. | |
| Step 12 | |
| Atop the berry mixture spread the whipped cream cheese mixture evenly. Reserve some for top layer. Add second cake layer and top cream and berries. Serve cake chilled. | |