Victoria Sponge

For the cake
4 egg, beaten
caster sugar (same weight as eggs)
softened butter (same weight as eggs)
self-raising flour (same weight as eggs)
1 tsp baking powder
1 tsp Vanilla Extract
1 tbsp milk
For the filling
100g butter, softened
200g icing sugar, sifted
1tsp vanilla extract
Raspberry jam
  • Heat oven to 180c . Butter two 20cm sandwich tins and line with non-stick baking paper.
  • Weigh your eggs.
  • 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 buttercream 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.

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