Classic Victoria Sponge

What better way to end our most patriotic summer to date, than with a traditional yummy slice of British, "Victoria Sponge" cake? (Clue: there is no better way.)
     This is a super simple recipe and how you present it is totally up to you. I simply added a piped buttercream heart to the top which encased a small, chocolate silver dragée and a simple dusting with icing sugar.
     If you prefer a Victoria Sandwich instead (minus the buttercream and simply use the jam!)


Recipe (For The Sponge)

• 200g caster sugar
• 200g softened butter
• 4 eggs
• 200g self-raising flour
• 1 tsp baking powder 
• 2 tbsp semi skimmed milk

(For the vanilla buttercream - if required)

250g icing sugar

80g butter

25ml semi skimmed milk

A couple of drops of vanilla extract.

• Ensure you have properly prepared your cake tins (x2 20cm sandwich tins) with butter and greaseproof paper. Then heat your oven to 170ºC (Gas Mark 3) and cook for 20 minutes, before removing and leaving to cool.
• Add whichever jam you like to one of your sponge (I favour raspberry and the tanginess it brings to the cake, but strawberry is gorgeous too!) Then spread your buttercream onto the opposing sponge base and sandwich together.

Super easy and super delicious!

Enjoy, K x