victoria sponge cake
By cezza
1 Picture
Ingredients
- for the cake
- 200g caster sugar
- 200g softened butter
- 4 eggs beaten
- 200g self raising flour
- 1tsp baking powder
- 2tbsp milk
- for filling
- 100g butter softened
- 140g icing sugar sifted
- half of 340g of jam
- icing sugar to decorate
- drop of vanilla extract
Details
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
Step 2
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
Step 3
To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days
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