400g Light Brown Sugar
400g Soft Butter
400g SR Flour
2tsp Baking Powder
7 eggs
1tsp Vanilla paste
Cream the butter and sugar til light. Add the eggs one at a time followed by the flour, baking powder, vanilla and a splash of milk. Divide into 3, 8’ lined sandwich tins. Bake for 25mins on 180 c.
Leave on a cooling rack til cold.
Buttercream
300g Lotus Biscoff Spread
250g Soft butter
500g sifted icing sugar
Beat the butter til very soft then add icing sugar and Biscoff. Pipe buttercream on each layer of sponge and on top. Decorate with Lotus Biscoff biscuits and/or melted spread drizzled over.
LILY LOVES BAKING 