Queen Cake With Whipped Cream and Jam Filling
A simple yellow cake, reminiscent of a Victoria sponge, features an optional whipped cream and fruit preserve filling.
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Instructions
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Preheat the oven to 350 F.
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Grease and flour two 8-inch round cake pans.
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In a bowl, beat shortening, salt, and vanilla. Gradually add sugar, beating until light and fluffy for 4-5 minutes.
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Add eggs one at a time, beating well after each. (Optional: warm eggs in hot water for 4-5 minutes.)
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Whisk cake flour and baking powder together in a separate bowl.
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Alternately add flour mixture and milk to the batter in three additions, beating on low speed until blended after each.
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Spoon batter evenly into the prepared pans.
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Bake for 25-28 minutes, or until a wooden pick inserted into the center comes out clean.
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Cool cake layers in pans on a rack.
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Remove one cake layer, place on a plate, and spread with jam; refrigerate to chill.
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Meanwhile, beat whipping cream with 2 tablespoons of sugar until stiff peaks form.
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Spread whipped cream over the chilled, jam-covered cake layer. Top with the second cake layer and sift confectioners' sugar over it.
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Cover and refrigerate until serving.
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Store leftover cake in the refrigerator.