Classic Victoria Sponge Cake
Makes one large loaf
*Allergens highlighted in bold
200g softened unsalted butter
200g caster sugar
4 medium eggs, room temperature
200g self-raising flour
1 tsp baking powder
100g softened unsalted butter
150g icing sugar
1 tsp vanilla extract
150g raspberry jam
1 tbsp caster sugar
Heat the oven to CircoTherm® 160°C. Grease and line 2 x 20cm (8 inch) diameter cake tins with baking parchment.
For the cakes, place the butter, sugar, eggs, flour and baking powder in the bowl of a stand mixer. Whisk, using the whisk attachment, for 2 minutes, until light and fluffy (you can use an electric whisk in a bowl if you prefer).
Divide the mixture evenly between the two tins and smooth out with a spatula. Place in the oven on levels 1 and 3 for 25-30 minutes, until the tops are golden brown and an inserted skewer comes out clean. You can place the cakes on levels 1, 2 or 3 in the oven as the heat is even throughout the oven using the CircoTherm® setting.
Leave to cool in the tins for 10 minutes, then turn out onto a cooling rack. Peel off the baking parchment and leave to cool completely.
Meanwhile, make the buttercream by whisking together the butter, icing sugar and vanilla extract until creamy.
Place one of the sponges on a serving plate and spread on the buttercream. Top with the jam and place the second sponge on top.
Sprinkle the top of the sponge cake with caster sugar and serve.