CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6688bd0a   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Victoria Sponge Cake   
    Categories: Cakes, Desserts, Fruits, Dairy   
         Yield: 9 Servings   
       
        12 tb (170 gr) unsalted butter;   
              - softened, more to grease   
              - pan   
     1 1/3 c  (166 g) A-P flour   
     3 1/4 ts Baking powder   
       1/2 ts Kosher salt   
       3/4 c  + 2 ta (175 g) granulated   
              - sugar   
         3 lg Eggs; room temp   
         2 tb Whole milk   
       1/2 c  (120 mL) raspberry jam; more   
              - to taste   
         1 c  (240 mL) heavy cream   
         1 tb Confectioners' sugar; more   
              - for dusting   
       1/4 ts Vanilla extract   
       
     Set oven @ 350ºF/175ºC and place a rack in the center.   
     Grease and line the bottoms of two 8" round cake pans   
     with parchment paper.   
        
     In a medium bowl, whisk together flour, baking powder   
     and salt.   
        
     In the bowl of an electric mixer, beat butter and sugar   
     until light and fluffy, about 3 minutes. Beat in eggs,   
     one at a time, until incorporated, then beat in milk,   
     scraping down sides of the bowl as necessary. Mix in   
     flour mixture until combined, then scrape into prepared   
     cake pans, smoothing the top.   
        
     Bake cakes until golden brown and springy, and a   
     toothpick inserted in the center comes out clean, 25 to   
     30 minutes. Let cool for 10 minutes, then unmold them   
     onto a wire rack to cool completely, flat side down.   
        
     Transfer one cake (the less attractive one) to a serving   
     platter, and spread jam evenly on top. In the bowl of an   
     electric mixer, whip cream, confectioners’ sugar and   
     vanilla just until it holds stiff peaks. Dollop about   
     half the cream on top of jam, then top with remaining   
     cake. Dust with confectioners’ sugar and serve   
     immediately, with the extra whipped cream on the side.   
        
     By: Melissa Clark   
        
     Yield: 8 to 10 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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