Victoria Sponge

I made this other day & had to share because it was SOOO yum! My cake making tastes good looks rubbish you’ve been warned.

Preheat oven 190/fan 170/GM5*

CAKE

200 g caster sugar

200 g softened butter

200 g self raising flour*

4 eggs

1 teaspoon baking powder*

2 tablespoon milk*

FILLING

100g butter

340 g jam

140 g icing sugar

Mix cakes ingredients all together. To reduce lumps sieve the flour & pre softened the butter.

Grease 2 sandwich tins or 1 bigger cake tin line with greaseproof paper & grease that. Bake for 20 minutes. I personally found it took 40 minutes & had to cover with foil to stop top burning.

Whilst that is cooking beat the icing sugar & butter together for filling.

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If you used 2 tins skip this step. Once cake is cooked & cooled slice in half, easiest way is to hold top firm & slice through.

Smother in the butter icing & top with jam, replace top & dust with icing sugar.

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Now this bit requires lot of attention but is easiest part….. EAT CAKE!!!

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*These are common acronyms you may find on your recipe travels:

self raising – SF

tablespoon – tbsp

teaspoon – tsp

gas mark – GM

tracy

 

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