Victoria Sponge Cake

When I go home to my parents for the weekend I often do lots of baking! There's someone to share the cakes with! Last weekend was no exception. My Mum was also doing Village Hall teas on Sunday so I made her a Victoria Sponge cake to take. I've been making these for village hall teas for years and they always go down well. In fact this time it was the first cake to go! Sadly I didn't get to try any.



Victoria Sponge Cake (adapted from 365 Cakes and Puddings)

175g butter, softened
175g caster sugar
3 eggs, beaten
175g self-raising flour
3-4 tbsp jam

for the butter cream
75g butter, softened
175g icing sugar
few drops of vanilla essence

Heat the oven to 190C. Grease and line two 7 inch sandwich tins.

Beat the butter and sugar together until pale and fluffy. Add the eggs. a little at a time, beating well after each addition. Fold in half the flour, using a metal spoon, then fold in the rest.

Divide the mixture evenly between the tins and level with a knife. Bake in the oven for about 20 mins until they are well risen, firm to the touch and beginning to shrink away from the sides of the tins. Turn out and cool on a wire rack.

Whilst the cakes are cooling make the butter cream. Put the butter in a bowl and cream until soft. Sift and gradually beat in the icing sugar, then add the vanilla. Beat until smooth.

When the cakes are cool, sandwich them together with jam and butter cream and sprinkle the top with icing sugar.