I CANNOT BELIEVE THAT I AM TELLING ANYONE HOW TO MAKE A VICTORIA SPONGE CAKE ALTHOUGH I IMPRESSED MYSELF WITH THIS ONE. THE ONLY TIP I CAN GIVE, WHICH WAS PASSED ON TO ME MANY YEARS AGO, IS TO ALWAYS WEIGH THE EGGS AND THEN USE THE EQUIVALENT WEIGHT OF BUTTER, SUGAR AND FLOUR - APPARENTLY IT IS A FAIL SAFE WAY OF MAKING A SPONGE CAKE AND IT DID WORK THIS TIME! IT WAS YUM!
FOR THE SPONGE - 3 FREE RANGE EGGS - WEIGH THEM AND THEN USE THE SAME AMOUNT OF BUTTER, SUGAR AND FLOUR - SPLASH OF MILK
FOR THE FILLING - 100G BUTTER, 140G ICING SUGAR, DROP OF VANILLA ESSENCE, RASPBERRY OR STRAWBERRY JAM WHICHEVER YOU PREFER
HEAT THE OVEN TO 190C - TO MAKE THE SPONGE START BY MIXING THE BUTTER AND SUGAR TOGETHER IN A BOWL - THEN ADD THE EGGS, MIX AGAIN, AND THEN ADD THE FLOUR AND MIX AGAIN - ADD A SPLASH OF MILK TO LOSEN IF MIXTURE SEEMS TOO THICK - THEN DIVIDE EVENLY BETWEEN TWO CAKE TINS AND COOK FOR APPROX 20 MINS - TO TEST IF IT IS COOKED PROD THE CENTRE OF THE CAKE WITH A KNIFE AND IF THE KNIFE REMAINS CLEAN IT IS DONE - PLACE THE CAKES ON A COOLING RACK
WHILE THEY ARE COOLING MAKE THE FILLING BY BEATING THE BUTTER AND ICING SUGAR TOGETHER UNTIL SMOOTH AND CREAMY - THEN ADD A DROP OF VANILLA ESSENCE
ONCE THE CAKES ARE FULLY COOLED SPREAD THE BUTTERCREAM OVER ONE SPONGE, AND THEN TOP IT WITH JAM. PLACE THE SECOND SPONGE ON TOP, THEN DUST WITH ICING SUGAR AND ADD A FEW RASPBERRIES OR STRAWBERRIES - TA DA!!!