Victoria Sponge Cake

Ingredients 

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For Batter

• 1 cup flour 

• 2 tablespoons cornstarch

• ½ teaspoon baking soda. 

• 1 teaspoon salt

• ½ teaspoons cream of tartar 

• 6 eggs 

• 3 tablespoon sugar 

• ¼ cup whole milk

• ¼ cup melted butter butter 

For Whipped Cream 

• 1 ½ cups heavy whipping cream, chilled

• 1 tablespoon sugar 

• 1 teaspoon vanilla paste or extract 

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Directions

1.  Preheat the oven to 350 degrees. In a 6 in baking grease the sides, and lay parchment at the bottom. 

2. Combine flour, cornstarch, baking powder, and salt mix. Set Aside. 

3. Separate eggs. In a large mixing bowl whip egg whites between level 2-5, if using a hand or stand mixer. Add cream of tartar to stabilize the mixture. This process should take 6-8 five minutes. Done when stiff fully white peaks form. 

4. Mix egg yolks and sugar together until pale, and there are no full granulates. Should take 2-4 minutes. Then add milk, melted butter, and vanilla extract. Mix gently until all combined. 

5. (1) Add ⅓ dry to egg whites egg gently fold, (2) ½ liquid to egg whites gently fold, , (3) ⅓ dry to egg whites gently fold, (4) ½ liquid mixture to egg whites, (5) ⅓ dry gently fold. Unsure the whole mixtures is combined

6. Four into the prepared pan, let mixture settle for 30 seconds. Transfer into the oven. Bake for 28 minutes, until a toothpick inserted into the middle comes out clean. 

7. Let the mixture cool for at least an hour. In the meantime make the whipped cream 

8. 1 ½ heavy whipping cream into a large bowl, sugar, and vanilla paste or extract , whip between 3-6 levels, if using a hand or stand mixer. Should take 3-6 minutes until stiff peaks are stiff, put into the fridge. 

9. Cut up strawberries or desired fruit. 

10. Once the cake is fully cooled, cut it in half. Add white cream between layers, and top with whipped cream, and strawberries. 

11. Serve immediately, with tea for improved hosting.