Classic Victoria Sponge Cake

• 4 large Eggs
• 250 grams Soft Butter (can be salted or unsalted)
• 250 grams Self Raising Flour
• 250 grams Caster Sugar
• 1 1/2 tsp Vanilla Essence
• 1 1/2 tsp Baking Powder
• 2 tbsp Milk
• 100 grams Soft Butter (can be salted or unsalted)
• 140 grams Icing Sugar
• 1 tsp Vanilla Essense

1. Preheat the oven to 170C (fan) and line two 7 inch cake tins
2. Add the softened butter into a large mixing bowl and with a hand mixer or a spoon, cream until light.
3. Then add the caster sugar and cream them both together until they are fluffy.
4. In a separate jug or bowl beat the eggs until they are fully mixed.
5. Then in small amounts slowly add them to the butter and sugar keeping the mixer or spoon moving.
6. Once the ingredients have been mixed together, sift in the flour, and mix it well into the other ingredients.
7. Next add the vanilla, baking powder and milk.
8. Mixing them in as well.
9. Once you are sure the mix has been fully blended together and no lumps are present you can start to spoon the batter evenly into the cake tins.
10. Put the tins on the top shelf of your oven and cook for 25-35 minutes
11. While they are cooking prepare the butter icing
12. Add the soft butter and icing sugar into a mixing bowl and mix by hand or with an electric mixer until light and fluffy.
13. Then add vanilla extract to taste and mix again.
14. Once the cake has been taken out of the oven and cooled on a wire rack, you can start to spread the icing and jam over the sponges and sandwich them together.
15. Dust the cake with a sprinkle of icing sugar and enjoy!

eggs, butter, flour, sugar, vanilla, baking powder, milk, butter, icing sugar, vanilla essense

Taken from cookpad.com/us/recipes/359266-classic-victoria-sponge-cake (may not work)