|Nutritional Guidelines (per serving)|
|Servings: 12 to 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This "queen cake," is similar to the famous Victoria sponge which was named after Britain's Queen Victoria. Though this cake is made with shortening — this version was adapted from a recipe in a 1930s Spry Shortening recipe brochure — it can be made with softened unsalted butter.
The cake layers are filled with preserves and whipped cream to resemble the classic Victoria sponge, also known as a Victoria sandwich cake. If you prefer a frosting cake, use a basic vanilla frosting or this fluffy chocolate sour cream frosting.
Use the freshly whipped cream in the filling or use whipped topping or Dream Whip.
- 1/2 cup shortening (room temperature)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sugar
- 2 large eggs (room temperature*)
- 2 cups sifted cake flour, 8 ounces
- 2 1/2 teaspoons baking powder
- 3/4 cup milk
- For the Optional Filling:
- Optional: 12 to 16 ounces raspberry preserves (or strawberry preserves or jam)
- Optional: 1 cup whipping cream
- Optional: 2 tablespoons powdered sugar (or granulated superfine sugar)
Heat the oven to 350 F.
Grease and flour two 8-inch round cake pans. Or spray with baking spray.
In a mixing bowl with an electric mixer, beat together the shortening, salt, and vanilla. Add sugar gradually and beat until light and fluffy, about 4 to 5 minutes.
Add eggs, one at a time, beating well after each addition.
In a bowl, combine the cake flour with the baking powder; mix with a whisk or spoon to blend thoroughly.
Add about one-third of the flour mixture to the batter and beat on low speed until blended and then add half of the milk and continue beating until blended. Repeat again with one-third of the flour and the remaining milk, and then add the last of the flour. Beat until well blended.
Spoon equal amounts of batter into each of the two prepared layer cake pans. Spread the batter evenly.
Bake in the preheated oven for 25 to 28 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool the layers in the pans on a rack.
Remove one cake from a pan. Place the cake on a plate and spread the jam or preserves over it. Refrigerate to chill thoroughly.
Meanwhile, in a bowl with an electric mixer, beat the whipping cream with the 2 tablespoons of granulated sugar until it reaches stiff peaks.
Remove the chilled cake with jam from the refrigerator and spread the whipped cream evenly over the jam. Top with the remaining cake layer and then sift confectioners' sugar over the top.
Cover the cake and refrigerate until serving time.
Store leftover cake in the refrigerator.
* To quickly bring the eggs to room temperature, place them in a bowl filled with hot tap water. Let stand for 4 to 5 minutes.