The Perfect Victoria Sponge Cake

So some of you may have guessed I am slightly obsessed with making cakes (see my post on cupcakes), I have decided to share with you how I make my simple but yummy Victoria Sponge Cake.

First off the ingredients

 

 

6oz (170 Grams) of Softened Butter

6oz (170 Grams) of Caster Sugar

6oz (170 Grams) of Self Raising Flour

3 Medium Eggs

 

Filling:

Icing Sugar

Strawberry Jam

 

Decoration:

Strawberries or Raspberries

 

First off arrange all your ingredients as it is much easier if they are already measured out and in bowls.

 

Pre Heat the oven to 180 degrees.

 

Grease 2 sandwich cake tins with butter and coat in flour this will prevent the cake from sticking to the pans.

In a large mixing bowl add together the butter and caster sugar and whisk together, add in the eggs and mix until you have a runny consistency.

 

Sieve in the flour and add 2 tablespoons of warm water. Mix this together until all ingredients have been completely mixed together.

 

 

Separate the mixture in to two sandwich tins, make sure you put in equal amounts of mixture in to both tins.

 

Smooth the mixture out in the two tins and place in your pre-heated oven for 15 minutes or until Golden brown. To test the cake is cooked place a sharp knife in the middle of the cake if the blade comes out clean the cake is cooked.

 

Remove from the oven and cool for at least an hour. Remove the cake from the cake tins and fill with a layer of butter cream.

 

To make the butter cream mix together butter and icing sugar to form the filling. Save some of the butter cream for decoration.

Also spread over the jam.

 

Place the cake on top of each other and smoother butter cream on the top of the cake also. Place strawberries and raspberries on the top of the cake and sprinkle with icing sugar.

 

 

Always serve with an amazing cup of tea!