Victoria Cake

Ingredients

• 200 g butter
• 200 g sugar
• 1 Tbsp vanilla sugar
• 3 eggs
• 0.5 tsp grated organic lemon zest
• 200 g Flour
• 1 tbsp Cornstarch
• 2 tsp Baking powder
• 2 tbsp milk
• 100 ml whipping cream
• 0.5 tsp powdered sugar
• 2 tbsp lingonberry jam
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with top and bottom heat. Line the base of a springform pan with parchment paper. Cream the butter, sugar, and vanilla sugar until fluffy. Add eggs one at a time, beating after each addition to form a homogeneous foam. Stir in the lemon zest. Sift together flour, cornstarch, and baking powder; fold into the foam along with the milk.

2. 2.

   Pour the batter into the prepared pan, smooth the surface, and bake on the middle rack for 40–50 minutes, checking with a skewer. If it browns too quickly, cover with foil. Remove from oven, release from the pan, and cool on a wire rack.

3. 3.

   Whip the cream until stiff peaks form; fold in powdered sugar. Slice the sponge cake horizontally to create two layers. Spread whipped cream over the lower layer. Spread lingonberry jam over the upper layer and place it atop the cream. Dust with powdered sugar.