Classic British Delight: Victoria Sponge Loaf Cake with Strawberry Jam and Cream

Victoria Sponge Loaf Cake: A Classic British Treat

The Victoria sponge loaf cake is a classic British dessert that is perfect for any occasion. It is a light and fluffy cake that is made with a simple sponge batter and then filled with a layer of strawberry jam and whipped cream. The cake is then topped with a dusting of powdered sugar.

The Victoria sponge loaf cake is said to have been created in the 19th century by a baker named Thomas Hughes. Hughes named the cake after Queen Victoria, who was known for her love of sweets. The cake quickly became a popular dessert in England and remains so to this day.

The Victoria sponge loaf cake is a relatively easy cake to make. The batter is made with just a few simple ingredients, and the cake can be baked in a standard loaf pan. The cake can be filled with any type of jam or preserves, but strawberry jam is the traditional choice.

The Victoria sponge loaf cake is a delicious and versatile dessert that can be enjoyed by people of all ages. It is perfect for afternoon tea, birthday parties, or any other special occasion.

Ingredients:

* 1 cup (2 sticks) unsalted butter, softened
* 1 3/4 cups granulated sugar
* 3 large eggs
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup milk
* 1 teaspoon vanilla extract

Filling:

* 1 cup strawberry jam
* 1 cup whipped cream

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir in the vanilla extract.
4. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
6. Once the cake is completely cooled, spread a layer of strawberry jam over the top. Top with whipped cream and dust with powdered sugar.

Tips:

* For a richer flavor, use brown sugar instead of granulated sugar.
* Add a teaspoon of cinnamon or nutmeg to the batter for a warm spice flavor.
* If you don't have strawberry jam, you can use any other type of jam or preserves.
* The Victoria sponge loaf cake can be stored at room temperature for up to 3 days.