Mum’s Victoria sponge

My mum’s take on the British classic Victoria Sponge

Preheat oven to 170°C.
Butter pans (use a bit of grease proof paper) and line the bottoms with baking paper.
Add vanilla essence to eggs and whisk.
Mix caster sugar and butter until smooth.
Add flour and eggs in equal parts, bit by bit and whisk until smooth. * Add equal parts, and mix straight away to stop mix curdling.
Divide the mix equally between the two tins.
Bake in pre-heated oven for 25 mins - it’s done when the top of the cake is golden brown and springs back after pressing.
Run palette knive around the edge of tins and and turn out the cakes and let them cool on a rack.

Soften butter with spoon, gradually add icing sugar and work in with spoon until desired taste/ consistency achieved.

Once the two sponges have cooled completely, choose which one has the best shape to go on top.
Trim the top of the other sponge to make it flat, and cover it liberally with the raspberry jam.
Cover the jam with a layer of the butter icing (you probably wont need the full amount) and place the top sponge on top.
Sieve some icing sugar on the top of the cake and serve.

Course: Dessert

Cuisine: British