125g butter1½ cups all-purpose flour1 cup castor sugar3 eggs¾ cup milk1 teaspoon vanilla essence3 tspns baking powder
For the Filling:
½ cup whipping cream2 tblspns icing sugar¼ teaspoon vanilla essence5-6 tblspns raspberry jam
Preheat oven to 180°C. Grease and line two 20cm round baking pans.
Add butter and milk and microwave until butter melts. Keep aside. In a separate mixing bowl, add eggs and castor sugar and beat well until light and fluffy. Add flour and baking powder and mix well. Add melted butter and milk into the flour mixture. Add vanilla. Mix well and pour into the 2 round baking pans.
Reduce oven to 160°C and bake for approximately 15 minutes or until cakes have risen and golden brown in colour.
Remove from the oven and place on a wire rack. Leave the cakes in the pans for about 10 minutes before carefully turning out. Leave to cool completely before filling with jam and cream.
When the cakes are cold, place the whipping cream, icing sugar and vanilla essence in a medium bowl. Whip to soft peaks (Takes approximately 5 minutes). Place one of the sponges on a plate and top it with the whipped cream. Spread with the jam and carefully place the other sponge on top. Sift icing sugar over the top of the cake and you have your absolutely, delicious victoria sponge cake. Enjoy!!!
11 Jun 2020