Victoria sponge is a classic tea-time favourite. It’s also an English Classic. I love it so much, it’s definately one of my favourites cakes. I got this recipe from BBC good food and it turned out perfectly!
You will need:
For the cake:
-200g caster sugar
-200g softened butter
– 4 eggs,beaten
– 200g self raising flour
– 1 tsp baking powder
– 2tbsp milk
For the icing:
-100g butter, softened
– 140g icing sugar, sifted
– drop vanilla extract ( optional )
-340g jam ( use the flavour you prefer, it’s usually strawberry/ raspberry )
– icing sugar to decorate
Beat all of the cake ingredients together until you have a smooth batter, then pour half into each tin.
Bake for 20 minutes. If you are using one tin, bake for 40 minutes. Once done, turn onto a cooling rack and leave to cool completely. If you don’t do this the buttercream will melt.
To make the buttercream, whisk the ingredients together until you have a smooth consistency.
Spread the buttercream over one cake making sure it’s completely cool and covered. Then spread jam on to the other cake and put both together to form a sandwich.
Dust with a little icing sugar & you’re done!
Hope you enjoy your cake and have a sweet day!