Victoria sponge

Ingredients

• Butter

  unsalted

  300g

• Egg

  whole

  4 medium or 176g

• Self Raising Flour

  Orgran

  200g

• Baking powder

  double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Whole milk

  6 tsp or 30g

• Icing Sugar

  Redpath

  140g

• Jam, Strawberry

  The Jam Shoppe

  170g

• Caster sugar

  Coles

  200g

Directions

1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
2. in a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
4. Bake for about 20 mins until golden and the cake springs back when pressed.
5. Turn onto a cooling rack and leave to cool completely.
6. To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
7. Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
8. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.