Victoria Sponge
Serves: 10
Preparation: 45 minutes
Cooking Time: 30 minutes
Ingredients
- For the Cake:200g caster sugar
- 200g softened butter
- 4 Free range eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp The Co-operative semi-skimmed milkFor the Filling:100g butter, softened
- 140g icing sugar, sifted
- drop vanilla extract (optional)
- 340g jar Co-operative strawberry jam
- icing sugar, to decorate
Method
- Heat oven to 190˚C/fan 170˚C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
