Classic Victoria Sponge

Serves: 10   Preparation time: 10 minutes
Cooked: at oven temp 190C   |   Cooking time: 25-30 minutes


200g sugar
200g butter (at room temperature)
200g self-raising flour
4 eggs
1 teaspoon baking powder

For the filling:


100g butter
150g icing sugar
drop of vanilla extract
jar strawberry jam
icing sugar to serve

1.    Butter or line two 20cm cake tins. In a large bowl beat the sugar and butter together until pale and creamy.
2.    Add two eggs and half the flour and mix, then mix in the remaining eggs and flour. Add the milk and baking powder.
3.    Divide the mixture between the two tins and bake for 25-30 minutes until golden and the cake springs back when pressed. Turn onto a baking rack and leave to cool.
4.    To make the filling, beat the butter until smooth and creamy, then gradually mix in the sugar and vanilla extract. Spread the butter icing over the bottom of one of the sponges, top it with jam and sandwich the other sponge on top. Dust with icing sugar to serve or icing.

Option: Replace the buttercream with whipped double cream and you can make icing as a topping instead.