Victoria Sponge Cake

Ingredients

For the cake:
4 eggs
300g sugar
2 teaspoons vanilla
200g flour
2 teaspoons baking powder
½ teaspoon salt
250 ml JUST MILK
2 tablespoons butter

For the filling:
120 g softened butter (for the butter cream)
300 g icing sugar (for the butter cream)
Jam of your choice

Method

For the cake

1. Preheat oven to 180°C. Grease and flour the bottom only of two 20cm diameter cake tins.
2. In a large bowl, beat eggs until appearance is thick and lemony. Beat in the sugar and vanilla.
3. In a medium bowl, sift together the flour, baking powder and salt. Gradually stir the flour mixture into egg mixture.
4. In a saucepan, bring the JUST MILK and butter to a boil. Remove from heat and add all the hot milk mixture to batter mixture. Stir until well combined.
5. Pour mixture into prepared cake tins, using a spatula to get remaining batter out of bowl, and to spread batter evenly.
6. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean

For the filling:

1. Cream the butter in a bowl using the back of a wooden spoon. Keep stirring until it’s a creamy consistency. Add 280g of the icing sugar a spoonful at a time, continuing to cream the butter between each spoonful, until all the sugar has been thoroughly mixed in.