Victoria Sponge

Ingredients - Serves 8

• Icing sugar - 50g
• Strawberry or raspberry jam - 100g
• Milk - 2 tbsp
• Vanilla extract - 1 tsp
• Eggs - 4
• Unsalted butter, softened - 200g
• Caster sugar - 200g
• Self-raising flour - 200g

Let's Get Started

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
2. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
4. Bake for about 20 mins until golden and the cake springs back when pressed.
5. Turn onto a cooling rack and leave to cool completely.
6. Spread the jam over the surface of one of the cakes. Carefully place the second cake on top.
7. Dust the top with icing sugar before serving.

Dietary Info

• Dish Type: Dessert
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Calories: 335
• Fat: 15g
• Carbs: 45g
• Protein: 5g
• Sodium: 130mg
• Sugar: 25g