butter or marg
(I always use Neilsen-Massey Vanilla Bean paste)
First thing I did was got all my ingredients measured out, then pre heated the oven to 190C and prepared two 20cm sandwich tins.
Once this was sorted I began mixing all the items needed for the cake together until it was a smooth batter.
Now the next part is always my most favourite part, because it tastes amazing and really seals the deal with a well made Victoria Sponge…that’s right its the filling!
I started by beating the butter until it was completely creamy then introduced the sugar and Neilsen-Massey Vanilla Bean Paste…just to add I did pop a little amount in my cake mixture too. Once my cakes were cool enough I used a spatula and spread the
butter cream over the bottom of one of the sponges, on went the jam and then last but not least the other sponge placed on top.
I placed the cake on my cake stand and finished it off by sprinkling icing sugar on the top. Ta-da! So there you have it my victoria sponge! It’s always great to try new things with cooking, but we have classics for a reason and this type of cake is a true classic!
A slice and a pot of tea? Oh go on then!