Along with Rocky Road, Victoria Sponge is one of my favourite types of cake-y treat. An oldie but a goodie, and undoubtedly a crowd pleaser (I have never actually met anyone that didn’t like this jam and buttercream filled dessert…) this is a simple and easy option for anyone that needs to make something sweet using only the most basic of baking ingredients.

As it happens I actually prefer mine filled with fresh fruit (it also looks a bit fancier) so feel free to slice some strawberries and add them in with the buttercream middle layer instead of jam.

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  • 225g unsalted butter
  • 225g caster sugar
  • 4 eggs
  • 225g self raising flour
  • 1tsp Vanilla extract

Buttercream Filling:

  • 100g unsalted butter
  • 100g icing sugar
  • 1tsp vanilla extract

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  1. Preheat oven to 180°C/fan160°C/gas 4. Grease and line two 8 inch cake tins.
  2. Cream together the butter, sugar and vanilla extract until light and fluffy.
  3. Gradually add the eggs until well combined.
  4. Sift in the flour and fold in gently to the mixture.
  5. Divide the mixture between the two tins and level with a knife.
  6. Cook in the preheated oven for 15-20 minutes until the sponge is lightly golden and springy to the touch.
  7. Remove the sponges and leave to cool for a few minutes before turning out of the tins.
  8. To make the buttercream combine the butter and icing sugar and mix until light and fluffy. You can always add a drop of milk if you find the mixture too stiff.
  9. Once the cake is cool spread the buttercream on one half and slather strawberry jam on the other then pop the two together.
  10. You can add icing to the top if required or just pile with berries and a dusting of icing sugar.