Peanut Butter and Jelly Victoria Sponge + Tips to Nail One (how-to video)

Its time to move your peanut butter and jelly spread into a whole new level. No longer in your sandwiches, but in your sponge cake!

Sponge cakes often being stacked, resulting a layer cake with various stuffing such as this peanut butter and jelly one. These cakes are known as Victoria Sponge Cake. A typical Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated apart from a dusting of icing sugar (Wikipedia).

Sponge cake requires ingredients that are easy to find in the kitchen. All you need is self raising flour, caster sugar, baking powder, milk, and eggs. Making sponge cake may be tricky, so before you get to your oven, make sure to see these tips first!

The ways to nail a sponge cake is to make sure your preparations first. According to thespruce.com, to you need to work quickly! Don’t let your mixture stands too long because it will affect the texture and make the mixture heavy. It will make a light, textured sponge cake just like the one at the bakery shop.

Another thing to watch out for is the texture of the sponge cake batter. When mixing the dough, make sure to mix all the ingredients perfectly. But remember not to over mix! In this video mixer is not used to prevent the cake from over mixing. Therefore, in order to make it easier to mix flour and the batter without over-mixing, it is necessary to shaft the flour. Shafted flour means even texture, making it the perfect sponge cake.

Then, do not crack your eggs when it's fresh from the fridge! Egg temperature is very crucial. If the cold eggs are mixed into the dough it will be difficult to blend. So it takes longer to mix the dough, and your dough may fail.

Now you’re ready to bake a sponge cake! Try this PBJ Victoria Sponge from Tasty to make your dessert time more fun.