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.