Victoria Sponge Cake Recipe

Makes 4 large or 12 small cakes

Prep time – 20 minutes

Cooking time – 20 minutes

INGREDIENTS

• 200g self-raising flour
• 200g caster sugar
• 200g unsalted butter
• 4 eggs
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla

For the filling

• 100g butter
• 150g icing sugar
• 1tsp vanilla extract
• Strawberry jam

Method:

• Grease and line 2 x 20cm sandwich cake tins
• Preheat oven to 200°C
• In a mixing bowl whisk the butter and sugar until soft and fluffy
• Add vanilla extract and eggs and whisk until combined
• Add the milk then gently fold in the flour and baking powder
• Divide between the tins
• Place in oven and bake for around 20 minutes or until the middle of the cake is cooked
• Once cooked remove from oven and place on a wire rack to cool
• For the filling place the butter, icing sugar and vanilla into a bowl and whisk until soft and fluffy
• Spread a generous amount of jam on one cake and the buttercream on the other, sandwich the two together, dust with icing sugar and serve