Victoria Sponge

Ingredients

• •225g softened butter
• •225g caster sugar
• •4 large eggs
• •225g self-raising flour
• •2 tsp baking powder
• •2 tsp vanilla extract
• •3 tbsp milk
• •300ml heavy cream
• •3 tbsp icing sugar
• •300g strawberry jam

Directions

1. 1Preheat oven to 180°C and grease two 20cm round cake tins with butter.
2. 2Cream together softened butter and caster sugar until pale and fluffy, about 3-4 minutes.
3. 3Beat in eggs one at a time, then fold in flour, baking powder, and vanilla extract with milk until combined.
4. 4Divide batter evenly between the two tins and bake for 18-20 minutes until a skewer comes out clean.
5. 5Cool cakes in tins for 10 minutes, then turn out onto a wire rack to cool completely.
6. 6Whip heavy cream with icing sugar until stiff peaks form.
7. 7Place one cake on a serving plate, spread with jam and cream, top with second cake, and dust with icing sugar.

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