Brown Butter Victoria Sponge

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease two 20cm round cake pans and line the bottoms with parchment paper.

   Tip: Use a non-stick spray for easy cake release.

2. 2

   In a medium bowl, whisk together the flour, sugar, and baking powder.

   Tip: Sift the dry ingredients to ensure even distribution.

3. 3

   In a large bowl, whisk together the butter, eggs, and vanilla extract.

   Tip: Use room temperature ingredients for best results.

4. 4

   Add the dry ingredients to the butter mixture and whisk until just combined.

   Tip: Be careful not to overmix.

5. 5

   Divide the batter evenly between the prepared pans and smooth the tops.

   Tip: Use a spatula to ensure even distribution.

6. 6

   Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Don't overbake.

7. 7

   While the cakes are baking, make the brown butter by melting the butter in a small saucepan over medium heat.

   Tip: Stir frequently to prevent burning.

8. 8

   Once the cakes are done, remove them from the oven and let them cool in the pans for 5 minutes.

   Tip: Don't touch the cakes yet.

9. 9

   Transfer the cakes to a wire rack to cool completely.

   Tip: Use a serrated knife to level the cakes if needed.

10. 10

    To assemble the cake, place one cake layer on a serving plate and spread the brown butter on top.

    Tip: Use a spatula to smooth the butter evenly.

11. 11

    Top with the second cake layer and dust with confectioners' sugar.

    Tip: Use a dusting spatula to evenly distribute the sugar.

12. 12

    Whip the heavy cream and sugar until stiff peaks form.

    Tip: Use a stand mixer or whisk until smooth.

13. 13

    Spread the whipped cream on top of the cake and garnish with fresh raspberries.

    Tip: Use a piping bag for a decorative touch.