Classic Victoria Sponge content
Ingredients
Cake:
200g self raising flour
200g caster sugar
200g unsalted butter
4 beaten eggs
1 tsp baking powder
1-2 tbsp of milk
Filling:
150g icing sugar
100g unsalted butter
3-4 tablespoons of jam
Method
- Preheat oven 170*c and grease and line 2 x 20cm round sandwich tins.
- Combine all of the cake ingredients with an electric mixer until it reaches a smooth consistency.
- Split the cake mixture evenly between the 2 tins and bake in the preheated oven for 20 minutes or until a skewer can be inserted and come out clean. Leave the cakes to cool on a wire rack.
- Once they are at room temperature, soften the butter by beating it and slowly combine the icing sugar until you have a smooth but stiff consistency.
- Spread the buttercream on top of one cake and the jam on the bottom of the other and stack so that the cream and jam is in the middle. Dust with a little icing sugar.
