Victoria Sponge

Ingredients

For the Cake 

• 200g Caster Sugar
• 200g Softened Butter
• 4 eggs, beaten
• 200g Self Raising Flour
• 1tsp Baking powder
• 2tsp Milk

For the Filling

• 100g Butter, Softened 
• 140g Icing Sugar, Sifted 
• Drop of Vanilla Extract (optional)
• 340g Jar of good quality Strawberry Jam
• Icing Sugar to Decorate

How To

• Heat the 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 2 tins, smooth the surface with a spatula or the back of a spoon. 
• Bake for about 20mins 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 and vanilla extract (if you're using it)
• Spread the butter cream over the bottom of one of the sponges, then spead the jam over the second sponge. 
• Sandwich both sponge layers together and dust with a little icing sugar before serving. 
• Keep in airtight container and consume within 2 days.