Golden Cardamom Victorian Sponge with Apricot Preserve

Ingredients

Instructions

1. 1 Preheat the oven to 350°F (180°C). Grease and line two 8-inch round cake tins with parchment paper.
2. 2 In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
3. 3 Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. 4 In a separate bowl, sift together the flour, baking powder, and ground cardamom.
5. 5 Gradually fold the dry ingredients into the wet mixture, alternating with the milk, until fully incorporated.
6. 6 Divide the batter evenly between the prepared cake tins and smooth the tops.
7. 7 Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean.
8. 8 Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
9. 9 Once cooled, spread the apricot preserve over the top of one sponge. Spread the whipped cream over the preserve, then place the second sponge on top.
10. 10 Dust the top of the cake with icing sugar before serving.