Week 22 - Victoria Sponge Cake

 Victoria Sponge Cake

This week I wanted to make something with my jam and realized I hadn't made a Victoria sponge yet and me and my whole family love it so I made it.

Serves: 12

Prep: 40mins

Cook: 20mins

Total Time: 1h

Ingredients

For the cake

200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk

For the filling

100g butter, softened
140g icing sugar, sifted
drop vanilla extract
half a 340g jar good-quality strawberry jam

Decoration

icing sugar, to decorate

Method

1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

2. In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 20 mins until golden and the cake springs back when pressed.

4. Turn onto a cooling rack and leave to cool completely.

5. To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract.

6. Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

7. Dust with a little icing sugar