Easy Victoria Sponge Sandwich Cake

Perfect recipe to bake a cake at the last minute. Split the batter in half and bake your cakes together to save time!

Prep Time 10

Bake / Cook Time 20

Total Time 30

Place both Medium Round Flexipan® Mold on the top of your Large Perforated Baking Sheet. Set aside.
Preheat oven to 375F/190C.

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 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.

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!