Victorian Spongecake

Food + Styling by Marianne Gjengedal Photography by Klaudia Iga Pérès

 

Serves 8 to 10

1. Preheat oven to 360oF. Prepare two 9-inch, round, spring-form pans by coating the bottom and sides of the pans with butter and flour.
2. In a large mixing bowl, beat butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time. Add vanilla.
4. Slowly stir in flour and baking powder, and mix until you have a smooth batter.
5. Pour the batter into prepared pans.
6. Bake for 30 to 35 minutes, or until a cake tester comes out clean.
7. Cool for 5 minutes, remove from the pans, and cool on a rack.
8. For the filling: Cut the vanilla bean in half and scrape out the seeds into a medium mixing bowl with heavy cream and sugar. Beat into whipped cream.
9. Place strawberries and jam in a pan and heat up for a few minutes. Set aside to cool.
10. To assemble: Place one of the cakes on a nice serving platter. Spread the jam and cream on the first layer. Then place the other cake on top.
11. Dust the whole cake with powdered sugar and serve.

TIP:

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