Classic Victoria Sponge

Name: Classic Victoria Sponge
Cuisine: British
Ingredients: 225 g soft butter/soft margerine; 225 g Caster Sugar; 225 g Self raising flour; 4 Eggs; 2 teaspoons baking powder; for the filling; Gert dollops of whatever jam you fancy!; 140 g soft butter; 225 g Icing sugar

Susie @cook_13986867

#TastyTenDays
What's not to love? This has enough buttercream to put top and middle but I like it all in the middle 😊 You could use cream instead of buttercream if you prefer.

Susie @cook_13986867

#TastyTenDays
What's not to love? This has enough buttercream to put top and middle but I like it all in the middle 😊 You could use cream instead of buttercream if you prefer.

Saved

Ingredients

225 gsoft butter/soft margerine
225 gCaster Sugar
225 gSelf raising flour
4Eggs
2 teaspoonsbaking powder
for the filling
Gert dollops of whatever jam you fancy!
140 gsoft butter
225 gIcing sugar

Saved

Steps

1

Preheat oven to 180 degrees and grease 2 x 8" sandwich tins
2

Put ALL the cake ingredients into a mixing bowl and mix till smooth (either by hand or with a mixer!). Then divide the cake batter evenly between the tins.
3

Put in the oven and bake for about 25 mins until risen. Remove from the oven and leave to cool for a few minutes before turning out on a wire rack to cool.
4

Whilst the cakes are cooking/cooling, mix the Icing sugar and butter together until smooth.
5

When the cakes are cool, spread a good dollop of your chosen jam over one half of the cake. Then spread the buttercream on the other half (saving half for the top if you prefer)
6

"Sandwich" the two cakes together and there it is, in all its scrumminess 😊❤️

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Cooksnaps

Saved

Susie @cook_13986867

on October 19, 2018 15:23

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