Victoria Sponge Cake

Method

Equipment: 2 x 20cm round cake tins.

1. Preheat the oven to 180 degrees. Lightly grease and flour 2 20cm round cake tins.
2. Sift the flour and set aside.
3. Cream the butter and sugar until light and fluffy. Add the vanilla then the eggs one at a time, beating well between each addition.
4. Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.
5. Divide the mixture into the prepared cake tins and bake for 35-45 mins or until a cocktail stick inserted into the centre of each cake comes out clean. Leave to cool for 20  mins then turn out onto a wire rack to cool completely.

Filling

1. Cream the butter until smooth, gradually add the icing sugar and continue to cream until light and fluffy.
2. Add the vanilla and the milk and cream until combined.
3. Cut the tops of each cake and level.
4. Using a palette knife spread a coating of buttercream onto the top of the bottom cake layer . Spread the raspberry jam over the buttercream.
5. Carefully place the top layer on top.
6. Spread a coating of buttercream over the top of the cake and decorate with piping.