In each mixing bowl, beat the eggs and sugar together for about 2 minutes on high speed. Add the softened butter and continue beating for 1 minute. Then, add the flour, baking powder, vanilla bean paste and milk.
Pour each preparation into both Flexipan® respectively.
BAKE!
Bake for 20 minutes at 375F/190C. (Every oven heats differently, monitor your cake from 18min). It is ready when the toothpick inserted comes out clean.
Once your sponge cakes are out of the oven, let them cool down completely in the Flexipan®. Set aside.
BUTTERCREAM & ASSEMBLY
While your cakes are cooling down, prepare your Buttercream. Gradually beat the softened butter with the confectioners sugar and vanilla bean paste together. You can transfer it to your pastry bag or scoop it directly onto your first cake.
To assemble, demold first your cake onto your serving plater. Pipe or Scoop your buttercream on top. Then, spread your Strawberry Champagne Jam. Cover with your second cake and dust with confectioners sugar. Enjoy & Bon Appétit!
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Special Notes
Nutrition
Nutrition Facts
Easy Victoria Sponge Sandwich Cake
Amount Per Serving
Calories 433Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 115mg38%
Sodium 278mg12%
Potassium 59mg2%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 36g40%
Protein 4g8%
Vitamin A 783IU16%
Vitamin C 1mg1%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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