Classic Victoria Sponge

The How-To:

Preheat oven to 180c.

The next step is quite unusual when making a cake but is
essential for the perfect victoria sponge. Weigh the 4 eggs. These normally
come to around 200g. It is highly recommended that you then use the same weight
for each the caster sugar, butter and flour. For example if the 4 eggs weigh
210g then use 210g of caster sugar, 210g of butter and 210g of flour in the
recipe.

Allow the ingredients to come to room temperature,
especially the butter. Add the butter and caster sugar into a large bowl and
mix this together with a wooden spoon or spatula until it comes together.

Add the 4 eggs and milk to the bowl and sieve in the flour
and baking powder.

Slowly begin to fold all the ingredients together until you
form a smooth cake batter, no need to use an electric mixer, a wooden spoon is
quite sufficient.

Pour this cake batter into two 20cm cake tins already
greased and lined.

Place on the centre shelf of the oven and bake for 20 mins
or until a skewer inserted comes out clean.

Allow to cool for 10 mins in the cake tins before turning
out onto a cooling rack to cool completely.

Once cool they are ready to fill.

To make the filling ensure the butter is at room temperature
as this will make it a lot easier to mix. Add the butter to a mixing bowl and
mix with a mixer or spatula until it becomes creamy.

Sieve the icing sugar into the bowl. Using a wooden spoon or
spatula slowly combine the icing sugar with the butter. Add the vanilla extract
and mix well.

The filling should be quite thick, this stops the cake
halves sliding around when you try and slice the cake. If it is too dry and not
coming together add 1tsp of milk at a time until the desired consistency is
reached.

Spread the cream filling on the bottom half of the cake and
top this with the jam. Place on the top half of the cake and dust with icing
sugar to finish off.

You’re Done!