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YIELD 6-8 SERVINGS
PREP TIME 10 MINUTES
COOKING TIME 1 HOUR, 35 MINUTES
INGREDIENTS
Cake Maker Pro 3
Copyright © 2016 Gourmia. All Rights Reserved.
Victo�ia Sponge Cake
Directions
In the bowl of the cake machine with the kneading blade in place
add the butter, cane sugar and eggs. Use a spatula to break up the
yolks of the eggs slightly. Add in the flour, baking powder and salt.
Close the lid of the cake machine and turn the dial to the basic
setting, press the color to dark and press start to begin baking.
After 20-30 minutes, the mixing should be finished, give a quick
check to make sure all the ingredients are incorporated and place
the cake pan cover on top. Continue baking for the remaining time
on the machine. Once the machine has finished baking, very
carefully remove the cake pan cover and insert a thin skewer or
cake test to see if the cake has finished baking through. If it is still
raw in the center, replace the cover, turn the dial to Bake to add
more bake time as needed. Press start to finish baking.
When the time has finished. Carefully remove the cake pan cover
and let the cake cool in the pan for about 15-20 minutes and then
transfer to a wire rack. Use a small spatula to remove the kneading
blade from the bottom of the cake. Flip back over on top and cool
completely. While the cake is cooling, make the whipped cream by
combining the heavy whipping cream and confectioners sugar and
whipping until you reach sti peaches. To build the cake, slice in
half using serrated knife, spread the jam on the bottom layer and
then the whipped cream. Place the top layer of the cake on top of
the whipped cream and dust with confectioners sugar.
¾ CUP UNSALTED BUTTER, ROOM TEMPERATURE
¾ CUP CANE SUGAR
3 LARGE EGGS, ROOM TEMPERATURE
1 ½ CUPS ALLPURPOSE FLOUR
2 TEASPOONS BAKING POWDER
½ TEASPOON SALT
1 CUP RASPBERRY JAM
¾ CUP HEAVY WHIPPING CREAM
¼ CUP CONFECTIONERS SUGAR + EXTRA FOR DUSTING
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