This weekend I had been asked to bake a birthday cake for someone, they requested a Victoria Sponge. A true classic that is always loved!
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- Raspberry or strawberry jam
- Creme cheese fosting:
- 300g icing sugar
- 50g unsalted butter, at room temp
- 125g cream cheese, cold
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To make the finishing touches, firstly, beat the butter then add the icing sugar. Now you can beat the butter and icing sugar with an electric hand, however this can go all over the place! So I use the crumble method by rubbing the butter into the icing sugar with my fingers (saves you covering the kitchen and yourself!!). Next beat in the cream cheese, once you've roughly mixed it in, turn the whisk on full speed & beat for 5mins - but no longer or otherwise it'll go runny.
- Spread one of the cakes with some lovely jam - a good thick layer, yeah! Then place the other layer of cake on top and then spread the creme frosting on top.
- Keep in an airtight container and eat within 2 days.... thats if you don't eat in the first few hours!?