Victoria Sponge Cake

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Leite's Culinaria


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8 ounces (2 sticks) unsalted butter, at room temperature, plus more for the pans

8 ounces (about 1 cup) superfine sugar

4 large eggs

8 ounces (about 2 cups) self-rising flour

7 tablespoons raspberry jam

1 to 2 1/2 tablespoons confectioners’ sugar

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