Victoria Sponge

4 Large Eggs

225g Caster Sugar

225g Self Raising Flour

225g Butter

1tsp Baking Powder

Splash of Milk

Filling:

Strawberry Conserve

500g Icing Sugar

250g Butter

1 tsp Vanilla Extract

 

Cream the butter and sugar until fluffy.  Mix in the eggs one at a time, followed by the sifted flour, baking powder, a splash of milk and a teaspoon of vanilla extract.  Share the mixture evenly between 2 greased and lined 8” tins.  Bake for about 25 minutes on 170 C until the cakes spring back when you press them.  Leave to cool in the tins for ten minutes before tipping out onto a cooling rack.

When cold, spread a thick layer of strawberry conserve over one sponge cake.  Beat the butter for 5 minutes until light and soft and mix in the sifted icing sugar, vanilla and 2 tablespoons of boiling water.  Spread or pipe the buttercream on top of the jam.

Top with second sponge.  You can dust the top of the cake with icing sugar or pipe more buttercream to decorate.