Dulce de Leche Victoria Sponge

Instructions

1. 1

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

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

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

   Tip: Make sure to sift the flour to ensure even distribution of leavening agents.

3. 3

   In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.

   Tip: Use an electric mixer for a faster and easier process.

4. 4

   Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: Make sure to beat the eggs until they are fully incorporated and the mixture is smooth.

5. 5

   With the mixer on low speed, gradually add the flour mixture and mix until just combined.

   Tip: Don't overmix, or the cake will be dense.

6. 6

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

   Tip: Make sure to use a spatula to get rid of any air pockets.

7. 7

   Bake for 15-20 minutes, or until a toothpick inserted into the center of each cake comes out clean.

   Tip: Rotate the pans halfway through baking for even cooking.

8. 8

   Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: This will help prevent the cakes from breaking or cracking.

9. 9

   To assemble the cake, spread a thick layer of dulce de leche on top of one of the cooled cakes.

   Tip: Use a spatula or knife to spread the dulce de leche evenly.

10. 10

    Top with the second cake and spread a thin layer of whipped cream on top.

    Tip: Use a piping bag or spatula to create a smooth and even layer.

11. 11

    Sprinkle the top of the cake with powdered sugar and serve immediately.

    Tip: This will add a nice textural element to the cake.