Victoria's Sandwich Cake

You don’t have to be a cake decorator to wow with this traditional British layer cake from PARADE Chef Jon Ashton—there’s no frosting or piping necessary. You can substitute any flavor of jam, and use sweetened whipped cream if you can’t find mascarpone.

Victoria's Sandwich Cake

By Jon Ashton

Ingredients

1 cup unsalted butter, room temperature, plus more for pans
1 cup sugar
3 large eggs
1 cup self-rising flour, plus more for pans
1 tsp baking powder
1 tsp orange zest
1 tsp vanilla extract

1 cup mascarpone
1 cup raspberry or strawberry jam
Powdered sugar

Key Tags

Directions

Preheat oven to 350°F. Butter the bottom of two 8-inch cake pans and line with parchment. Butter the parchment and dust with flour.
Sift flour and baking powder into a large bowl.
Cream butter and sugar in the bowl of an electric mixer, until light and fluffy. Add eggs one at a time, beating after each addition.
Add flour mixture, orange zest and vanilla and beat until combined, scraping down the bowl as needed with rubber spatula.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of oven for 20 to 30 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes.
Turn the cakes upside down onto a cooling rack. Spread one cake with jam and the other with mascarpone; sandwich together. Dust with powdered sugar.