Summery Victoria Sponge Recipe

Made perfectly with our non stick cake tins. 


200g caster sugar
200g butter
4 eggs
200g self-raising flour
1 tsp baking powder
2 tbsp milk

For the filling 100g butter
140g icing sugar
1 tsp vanilla extract
Mixed berries


Step 1: Preheat the oven to 190°C and butter two round baking tins.
Step 2: Beat sugar, butter, eggs, flour, baking powder and milk together until you have a smooth, soft batter.
Step 3: Divide the mix between two tins, making sure you have a smooth top.
Step 4: Bake for 20 minutes and then leave to cool.
Step 5: For the filling, beat butter and then sift in icing sugar and vanilla.
Step 6: Spread your buttercream onto a layer of the cake and the add jam on top.
Step 7: Sandwich the two cakes together.
Step 8: Dust some icing sugar over the top of the cake and add your mixed berries.