Victoria Sponge

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Ingredients

  • 200g Caster Sugar
  • 200g Softened butter
  • 4 Eggs Beaten
  • 200g Self Raising flour
  • 1 tsp Baking powder
  • 2 Tbls Milk
  • Filling
  • 100g Softened Butter
  • 140g icing sugar
  • 170g Dragon Fruit and Lime Jam

Method

Heat oven to 190C/fan 170C/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 tins, smooth the surface with a spatula or the back of a spoon. 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 butter cream 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. Keep in an airtight container and eat within 2 days.
 

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