Victoria Sponge Cake

The most classic cake going, light and fluffy smothered in jam and butter cream. This is the perfect cake to be snacking on at tea time- but its okay to eat it at any time (much like me).

Ingredients –

  • 200g caster sugar
  • 200 soften butter
  • 4 eggs
  • 200g self- raising flour
  • 1 tsp baking powder
  • 2 tsbp milk
  • 1 tsp vanilla essence.
  • Jam- and butter cream- (200g Butter- 200g Icing Sugar)

Method-

  • Add the caster sugar and butter, whisk until fluffy
  • Whisk the eggs- and then add to the sugar and butter.
  • Add in the flour and, baking powder, milk and vanilla
  • Fold the mix together so it keeps as much air in
  • Divide the mix together, in buttered cake tins
  • Make the butter cream- mix caster sugar and butter- whip up.
  • Once the cake has cooled, spread out the jam and butter cream and sandwich the cake together- finish by dusting with icing sugar.

 

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