Victoria Sponge Cake

by Abi-Lee Roberts
(England )

Cuts into 10 slices- Prep 10 mins plus cooling-Cook 20 Mins.

For the cake:
8oz/200g Butter/margarine
8oz/200g Caster Sugar
8oz/200g Self Raising Flour
4 Medium Eggs Beaten
1tsp Baking Powder
2tbsp Milk

For the Filling:
4oz/100g Butter Softened
5oz/140g Icing Sugar
Drop of Vanilla Extract (optianal)
340g Jar good-quality strawberry Jam
Icing Sugar to decorate (optional)

Preparation:
1)Heat oven to Gas 5 190/fan 170C.
2)Mix butter and sugar together until smooth and creamy.
3)Whisk eggs in seperate bowl until airy.
4)Add eggs to mixture and stir.
5)Once runny add flour and whisk until mixed in.
6)Divide the mixture between two 20cm sandwich tins.
7)Smooth surface with spatula then bake for about 50mins until golden brown.
8)To make the filling, beat butter until smooth and creamy and then gradually beat in the icing sugar.
9)Add a drop of vanilla extract(optianal).
10)When cakes are cool spread buttercream over one of the halves and jam on the other half and sandwhich them together.
11)Dust with a little icing sugar before serving.
12)Keep in a airtight container and eat within 2 days.

PER SLICE 558 kcalories, protien 5g, carbohydrate 76g, fat 28g, saturated fat 17g, sugar 57g, salt 0.9g.