Victoria Sponge Cake
Ingredients
Makes one large cake:
200 g softened unsalted butter
200 g caster sugar
4 medium eggs, room temperature
200 g self-raising flour
1 tsp baking powder
100 g softened unsalted butter
150 g icing sugar
1 tsp vanilla extract
150 g raspberry jam
1 tbsp caster sugar
Instructions
Step 1
Heat the oven to CircoTherm® 160°C. Grease and line 2 x 20cm (8 inch) diameter cake tins with baking parchment.
Step 2
For the cakes, place the butter, sugar, eggs, flour and baking powder in the bowl of a stand mixer. Whisk, using the whisk attachment, for 2 minutes, until light and fluffy (you can use an electric whisk in a bowl if you prefer).
Step 3
Divide the mixture evenly between the two tins and smooth out with a spatula. Place in the oven on levels 1 and 3 for 25-30 minutes, until the tops are golden brown and an inserted skewer comes out clean. You can place the cakes on levels 1, 2 or 3 in the oven as the heat is even throughout the oven using the CircoTherm® setting.
Step 4
Leave to cool in the tins for 10 minutes, then turn out onto a cooling rack. Peel off the baking parchment and leave to cool completely.
Step 5
Meanwhile, make the buttercream by whisking together the butter, icing sugar and vanilla extract until creamy.
Step 6
Place one of the sponges on a serving plate and spread on the buttercream. Top with the jam and place the second sponge on top.
Step 7
Sprinkle the top of the sponge cake with caster sugar and serve.
