Victoria sandwitch
Ingredients
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 100g butter, softened
- 140g icing sugar, sifted
- drop vanilla extract (optional)
- half a 340g jar good-quality strawberry jam
- icing sugar, to decorate
For the filling
Preparations
-
step 1
Heat 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.