Victoria Sponge

Victoria Sponge

20 min bake, 190°C, two 20cm tins

Ingredients

Serves 8

eggs               4
unsalted butter    200g
caster sugar       200g
self-raising flour 200g
baking powder      5g
whole milk         30g
vanilla extract    5g

Filling
raspberry jam      170g
buttercream      1 batch
icing sugar        for dusting

Weigh your 4 eggs in their shells before you start. That weight becomes the weight of your butter, sugar, and flour. 4 large eggs usually come to around 200g.
Butter must be softened. Cold butter will not cream properly.

Recipe

1. Heat the oven to 190°C. Grease two 20cm sandwich tins and line the bases with baking paper.

2. Weigh your eggs in their shells. Use that same weight for the butter, sugar, and flour.

3. Beat the butter and sugar together until pale and fluffy, about 4-5 minutes.

Paddle attachment, low to medium.

4. Beat the eggs lightly in a jug. Add them gradually, a little at a time, mixing between each addition. Add a spoonful of the flour with each addition to stop it curdling.

5. Sift in the remaining flour and baking powder. Add the milk and vanilla. Fold until just combined.

6. Divide evenly between the two tins and smooth the tops. Tap each tin on the worktop once to knock out any air bubbles.

7. Bake for 20 minutes until golden and the sponge springs back when pressed lightly. The edges will just be pulling away from the tin.

8. Leave in the tins for 5 minutes, then turn out onto a wire rack and leave to cool completely before filling.

9. Spread buttercream over the flat side of one sponge. Spread jam over the buttercream. Place the second sponge on top. Dust with icing sugar.