- 175g unsalted butter (at room temperature)
- 175g caster sugar
- 175g Millers Foods Self-raising flour
- 1tsp baking powder
- 1 tsp vanilla extract
- 3 large eggs
Victoria Sponge Filling
- 4 table spoons strawberry jam
- 150ml double cream – whipped
- icing sugar for dusting
STEP 1 – Heat the oven to 180c/fan 160c/gas 4. Line and butter 2 x 18cm or 7 inch cake tins.
STEP 2 – Beat all the cake ingredients together in a large bowl, add a table spoon of milk at a time if the mixture is too stiff.
STEP 3 – Divide the mixture between the tins and level.
STEP 4 – Bake side by side for 20-25 minutes until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed.
STEP 5 – Leave to cool for 5 minutes then turn out and peel off the paper. Cool completely before filling.
STEP 6 – Spread the jam onto the base of one sponge. Spread the cream on top of the jam. Sandwich the other sponge on top. Dust with icing sugar.