Victoria Sponge

Ingredients

285g Self-raising flour

2.5 tsp Baking powder

285g Margarine

285g Caster Sugar

5 Eggs

Raspberry or Strawberry Jam

2 greased 8-inch sandwich tins

Buttercream Ingredients

150g Softened Butter

340g Icing Sugar

3 tablespoons (45ml) Warm water

Method for Cake

Set oven to 170°C. Sieve the flour and baking powder into a large bowl, add all the other ingredients into the bowl and using an electric whisk beat the ingredients together, starting slowly then medium until you get a smooth, creamy consistency (this can be done in your stand mixer)

Divide the mixture between the two sandwich tins and bake for 30-40 minutes.

The cake should be springy to the touch. When cooked, immediately turn out onto a wire rack to cool

NB. both together weighed 1 kg with-out icing

Method for Buttercream

Soften the butter and beat until smooth, gradually add the icing sugar, beating well then add the water and beat until smooth. Spread some jam on one half of the sponge and buttercream on the other and sandwich together. Sieve icing sugar on top.

Tips

Line the tins with greaseproof paper to avoid the cake sticking

Do not use too much jam or buttercream if not the cake may slide apart when sandwiched together. Do however spread the jam and buttercream to the edge of the sponges as this will enhance the appearance of the cake

When turning out the cakes onto the wire rack, try turning one out onto a solid surface (like a chopping board) and then put it on the wire rack so that the top of the cake does not get the marks from the wire rack. This will make it look much better.

Cakes