Low Sodium Victoria Sponge

Total time1 hr 15 min

Prep time20 min

Cook time25 min

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Ingredients

8 servings

For the sponge

1 cup (2 sticks) unsalted butter, softened
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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1 cup caster sugar
4 large eggs, room temperature
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp whole milk, room temperature

For the filling

1 cup heavy cream
1 tbsp icing sugar, plus more for dusting
½ cup strawberry jam

Instructions

1
Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bases with parchment paper.
2
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and caster sugar together on medium-high speed for 4–5 minutes, until the mixture is pale, noticeably increased in volume, and very fluffy.

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