About this recipe:It's a special occasion when the classic Victoria sponge cake gets made. I'd wager that this elegant and timeless cake has attended more birthdays, afternoon teas and other special occasions than any other cake up and down this great nation of ours and yet its popularity lives on. Perfect elegance, on a plate.
For the cake
150g butter, at room temperature
150g caster sugar
150g self raising flour
1/2 teaspoon vanilla extract
1 pinch salt
For the filling
280g icing sugar
110g butter, at room temperature
1 tablespoon milk
1 (340g) jar strawberry jam
2 tablespoons icing sugar, for dusting
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Preheat the oven to 180 C / Gas 4. Grease and line two 18cm cake tins.
In a bowl, cream together the butter and sugar until light and fluffy. Beat one egg at a time into the mixture until creamy. Sift in the flour then add the vanilla extract and salt. Fold in lightly yet thoroughly and divide equally between the two prepared tins.
Bake for 25 to 30 minutes until a skewer inserted into the centre comes out clean. Remove from the oven and cool fully.
For the filling:
In the meantime, create the filling by creaming the icing sugar with the butter and milk. Place the bottom sponge on a serving plate then spread the buttercream over the top, feel free to shave off a little of the sponge top to ensure that the top layer has a firm level base upon which to sit. Top this layer of buttercream with jam then sandwich the second cake layer on top. Using a sieve, dust the top of the cake with 2 tablespoons of icing sugar. Slice and serve.