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Victoria sponge cake |
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| Make the sponge mixture in a large bowl | |
225g butter, softened in microwave until almost collapsing. 225g golden caster sugar |
Whisk together for a few minutes with an electric whisk until light and fluffy |
4 eggs (pre-whisked in a small bowl) |
Add slowly and whisk in, add a little flour if the mixture starts to curdle. |
1 tsp vanilla extract Zest of 1 orange (optional) |
Mix in |
225g self raising flour |
Sift in the flour then fold in gently using a large metal spoon.(do not over-mix) |
| Spoon into two 8 inch cake tins (greased and base lined) and bake | |
Above sponge mixture |
Spoon in the mixture and bake at 180° C for about 20 minutes or until the cakes spring back when gently pressed.Turn out onto a wire rack to cool. |
| Make the butter cream topping in a small bowl | |
125g unsalted butter, softened 250g icing sugar Juice of half a large orange (or 2tsp hot water) Zest of half an orange (optional) |
Beat together to creamy consistency |
| Ice the cake and serve | |
Rasberry jam Above butter cream |
Cut the top of one of the sponges and cover it with the jam then with the icing. Place the other cake on topand cover with the icing |