Victoria Sponge
Delightful, classic cake
Equipment
- 2 x 18cm cake sandwich tins
Ingredients
- 175 g butter or margarine soft
- 175 g caster sugar
- 3 eggs
- 175 g self-raising flour
Butter Icing
- 140 g butter softened
- 280 g icing sugar
For the Filling
- 2 tablespoons strawberry jam
Instructions
To Make the Cake
- Preheat the oven to 180 degrees C
- Grease two 18cm / 7in cake tins
- Put the butter and sugar in a bowl and cream together until light and fluffy
- Beat the eggs in, one at a time with a little flour, to prevent curdling
- Add the reamining flour and beat well
- Divide the mixture between the two cake tins
- Place in the oven for 20 minutes or until the cakes are brown and springy
- Allow to cool a little, then turn out onto a wire rack
- Allow to cool completely
For the Buttercream Filling
- Do use real butter for the butter icing for the best flavour
- Using a wooden spoon or a food processor,beat the butter until smooth
- Add the icing sugar and mix in well
Making Up the Cake
- When the cake is completely cool, spread one side with butter icing and the other with jam
- Place the jam side on top of the other sandwich
- Using a sieve, sprinkle with icing sugar