Victoria sponge cake- A classic!

Who doesn't love a Victoria sponge cake? I am used to just baking cupcakes but I wanted to try that something a little bit bigger. This was a success for me and went down a treat with the family. When stored, this cake would last about 4 days maximum....that's if it's not eaten by then. If you decide to bake this cake, remember to share picture of it with me! Also, top tip; do not put this cake in the fridge!

Ingredients for the Victoria sponge cake:

• 300 g Unsalted Butter

• 300 g Caster Sugar

• 245 g Self Raising Flour

• 6 Medium Eggs

• Vanilla extract

Ingredients for the buttercream and decorations

• 200 g Unsalted Butter

• 400 g Icing Sugar

• Vanilla extract

• A pack of strawberries

• A jar of the best quality jam

Method for the sponges

1. Preheat your oven to 180C/160C Fan, and line two 8" cake tins with baking paper. 

2. Beat together 300g of unsalted butter and 300g of caster Sugar until light and fluffy. 

3. Add in 245g of self raising flour and 6 medium eggs, and beat again until there are minimal lumps in the mixture. Add 1 teaspoon of vanilla extract.

4. Then, split the mixture evenly between the two tins, and bake in the oven for 25-30 minutes. Your cake might end up needing more than that amount of time which is fine however you should not open the oven until it has been at least 25 minutes! Put a skewer in the middle or a knife to check if it is ready or not. Keep an eye on it!

5. Finally, once the sponges are baked, put them to the side to cool in their tins before removing them.

Method for vanilla buttercream:

1. If you are not using an electric whisk, you want to have your butter at room temperature so that it is soft. Mix 200g of unsalted butter with 400g of icing sugar until it is a smooth consistency (gradually add the icing sugar).

2. Next, add 1 teaspoon of vanilla extract to the mixture and mix!

Method for decoration:

1. Take one of the sponges, remove it from the cake tin and place in a plate.

2. Spread the buttercream onto the side which you choose as well as the jam. You can choose how much jam and buttercream you want to put on it.

3. Then take the other sponge and carefully place it on top of the buttercream and jam and you will have a Victoria sponge!

4. On top of the cake, using a pipping bag and a piping nozzle, I added the left over buttercream and put some tasty strawberries on top- this is optional but it does make it look even better!

ENJOY!