Celebrate Nearby's 2nd Birthday with us by baking this super easy Victoria Sponge cake! Don't forget to tag us @nearby_irl!
Heat the oven to 190C / fan 170C.
Butter x2 20cm sandwich tins and line with non-stick baking paper.
Beat 200g of caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together in a large bowl - until you have a smooth, soft batter.
Divide the mixture between tins, smoothing the surface with a spatula or the back of a spoon.
Bake for 20 mins (or until golden and the cake springs back when pressed).
Place somewhere to cool completely.
While cooling - beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (to make the filling).
Spread buttercream over the bottom of one of the sponges.
Top with 170g strawberry jam and sandwich the second sponge on top.
Dust with icing sugar before serving and enjoy! This should keep for 2 days (if it’s not eaten before then!).
Servings 0