how to make a Victoria sponge cake Ingredients 200g caster sugar 200g softened butter 4 eggs, beaten 200g self-raising flour 1 tsp baking powder 2 tbsp milk For the filling 100g butter, softened 140g icing sugar, sifted drop vanilla extract (optional) half a 340g jar good-quality strawberry jam icing sugar, to decorate Method STEP 1 Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. STEP 2 In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter. STEP 3 Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. STEP 4 Bake for about 20 mins until golden and the cake springs back when pressed. STEP 5 Turn onto a cooling rack and leave to cool completely. STEP 6 To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it). STEP 7 Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top. STEP 8 Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
this was a Victorian research homework I had to do for school please enjoy the whimsy, it's also a real Victoria sponge recipe
