Victoria sponge


Victoria Sponge

Ingredients

200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk

300g softened butter
300g  sifted icing sugar

Method

1. 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.

2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

3. 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.

Nutrition per serving: 558 kcalories, protein 5g, carbohydrate 76g, fat 28 g, saturated fat 17g, fibre 0.6g, sugar 57g, salt 0.9 g

Recipe reproduced with permission from www.bbcgoodfood.com


Other recipes you might like »

Fabulous Baker Brothers’ get out of trouble chocolate cake

This chocolate cake recipe can be made as one large cake or in individual pots.

Read more

Easy iced buns

Kids will love these old fashioned iced buns, get them to help you decorate them too!

Read more

Coconut & raspberry cupcakes

Adding a little fruit purée to your buttercream frosting gives you a berry flavour and vibrant colour.

Read more





© Cake Break | MS Society Multiple Sclerosis Society. Registered charity nos 1139257 / SC041990. Registered as a limited company in England and Wales 07451571