Victoria Sponge Cake
225g unsalted butter, diced (or spread suitable for baking, I prefer this)
225g golden caster sugar
225g self raising flour
2 teaspoons baking powder (I'm presuming it means level ones)
4 eggs (book says medium but I always buy large and it doesn't seem to make a difference)
- Preheat oven to 170c fan/190c/Gas 5. Grease and base line one 20cm x 5cm deep tin, preferably with a removable base or two 20cm sandwich tins.
- Cream the butter and sugar together until light
- Add the eggs and milk and mix until incorporated
- Sift the flour and baking powder into the mixture and mix until smooth
- Transfer to tin(s) and smooth the top
- Bake for 50 mins for whole cake and 30 mins for sandwich layers, until a skewer in the centre comes out clean. Run a knife around the edge to loosen and leave to cool.
50g raspberry seedless jam
55g unsalted butter, cubed
110g icing sugar, sifted
2 tsp boiling water
1 pack ready-to-roll white icing, enough to cover 1 x 20cm cake
- Trim the domes from the cake layers so they fit together as neatly as possible. I used the cut sides innermost to leave the flat base at the top.
- Spread the cut side of one layer with the jam
- To make the butter-cream whisk the butter, icing sugar and boiling water together until fluffy. Spread this on the cut side of the other layer and sandwich together.
- Using about 3/4 of the white icing, roll out into a circle slightly bigger than the top of the cake. Spread the icing with warmed jam and smooth onto the top of the cake then trim round the edge with a sharp knife.
Then you can decorate with icing pens, writing icing or whatever else. I used the rest of the icing and made it red with some food colouring paste (liquid would make it too runny) and cut out a number 6 freehand. I do have some number cutters but they weren't quite big enough and to be honest I was rushing at this point as Z was due back from school and I wanted it ready for when he came back. It's not hugely artistic but was a lot better once the candles were on.