The "Queen" Victoria

The Victoria sponge is a classic and one that is enjoyed by most. The buttercream and strawberry jam sandwiched between light fluffy sponges is a true crowd pleaser. This recipe is the true definition of a "no-fuss" baking, other bakers maybe horrified that all the ingredients I just through in and mix together, hoping it turns out well, is that not the fun of baking? Please see below for your stress free recipe...

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Ingredients:

225g Unsalted Butter

225g Caster Sugar

225g Self Raising Flour

2 teaspoons of Baking Powder

4 eggs

Filling:

100g Unsalted Butter

140g Icing Sugar (extra for sprinkling)

1 teaspoon of Vanilla Extract

1 jar of good quality jam (or homemade if you prefer)

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Method:

1. Pre heat the oven to 190C/Fan 170C, butter and line two cake tins, I personally prefer to line the bottom and grease the sides.

2. In a large bowl (very large bowl) mix together 225g butter, 225g caster sugar, 225g self raising flour and 2 teaspoons of baking powder and the 4 eggs. Thoroughly mix until the batter is silky smooth with no lumps.

3. Divide the mixture equally into the two baking tins and bake for 20 minutes on 190C test to ensure it thoroughly baked through, use a skewer to test if there is any raw batter remaining in the centre of the cake, the skewer should come out clean if baked through. The sponges should be a golden brown.

4. Once baked leave to cool and remove from the tins.

5. Add 100g unsalted butter and 140g icing sugar to a bowl, mix together until you have formed a light fluffy butter cream with no lumps.

6. Once the cakes are completely cooled spread your strawberry jam onto one of the sponges. I find it better to pipe your buttercream onto the cake to prevent it from mixing to much with the jam, personally the thicker the buttercream the better. Finish by placing the other sponge on top and sprinkling icing sugar over the cake to finish.

I said it was no fuss...