Victoria Sponge

Victoria Sponge

Ingredients:

• 175g softened butter
• 175g caster sugar
• 3 beaten eggs
• 175g sifted self raising flour.

For the butter cream:

• 85g softened butter
• Icing sugar to dust
• 175g sifted icing sugar
• A few drops of vanilla essence
• 2tbsp jam.

Method:

Heat the oven to 180° and grease two sandwich tins.

Beat together the butter and sugar until pale and fluffy.

Add the egg mix gradually, then fold in the flour.

Now, divide the mixture into the two tins and bake in the oven for 20 minutes allowing to cool for 5 minutes before removing the cakes from the tins.

For the butter cream, beat the butter until creamy and add the icing sugar and the vanilla essence, then beat well until smooth.

Finally, spread the butter cream and the jam on to the cake when it is completely cool and dust with icing sugar to finish.