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Simple Victoria Sponge


Recipe Description
The simplest, yet tastiest cake I make. Delicious served with a hot chocolate sauce or cream poured over a slice, or covered in royal icing.​
Preparation Steps:
~Leave the butter in a warm place to soften before starting
~Line and grease a medium size cake tin
~Preheat the oven to 180c
~Beat the eggs together seperately in a jug​
Level of Difficulty:
Easy​
Time Needed:
45-60mins including baking​
Ingredients:
~110g softened butter
~110g caster sugar
~110g self raising flour
~2 eggs
~2 teaspoons vanilla essence
~Generous amount of strawberry jam for the filling​
Serves:
8 slices​
Directions:
Beat together the softened butter and sugar in a large mixing bowl until soft and creamy.

Slowly add the beaten eggs to the mix, stirring constantly, and then beat until smooth and thick.

Sift in the flour in stages, and gently fold into the mixture.

Add the vanilla essence. Beat gently for a couple of minutes until mixture is light and fluffy

Scrape mix out into a prepared cake tin and smooth over with a flat knife.

Bake at 180c for around 15-20 minutes, or until the top springs back when pressed and is lightly browned.

When done, carefully turn out onto a wire rack to cool.

Repeat, so you end up with two thin cakes. Thickly spread strawberry jam onto one, and very carefully sandwich the two cakes together.

Decorate and serve as you wish!​
 

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What is caster sugar? We have granulated and powdered and brown that are very common, and I've encountered turbinado and raw.
 

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In Canada we have whats called Berry Sugar its finer than granulated but not powdered, I believe thas what Castor Sugar is.
 
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