The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too
Prep:40 mins
Cuts into 10 slices
200g caster sugar200g softened butter4 eggs, beaten200g self-raising flour1 tsp baking powder2 tbsp milk
STEP 1Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.STEP 2In 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.STEP 3Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.STEP 4Bake for about 20 mins until golden and the cake springs back when pressed.STEP 5Turn onto a cooling rack and leave to cool completely.STEP 6To 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).STEP 7Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.STEP 8Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
