A Simple Victoria Sponge

It was Luke's birthday this week so I decide to go back to basics and make him a Victoria Sponge. This is literally the easiest, most fool-proof recipe ever - If I can do it then you can!

Ingredients

 For the main cake:

4 Eggs

Self Raising Flour 

Sugar

Butter/Margarine

For the middle:

Icing Sugar

Butter/Margarine

Jam (I used raspberry)

For the top:

Icing Sugar 

Instructions:

Preheat oven to 180 degrees Celsius 

Weigh the 4 eggs and note down their weight then crack them into the bowl

Weigh out the same weight of the eggs in flour, sugar and butter

Mix together in a large bowl, preferably with an electric mixer unless you're looking for a good arm workout

Grease and line a tin

Pour in the mixture and put in the oven

Bake until cooked through. Check the middle is cooked by putting a utensil into the middle and if no mixture comes out, it's done! Timing ranges depending on the size of the tin and the oven but I baked this for just over an hour

If the top starts to burn but it isn't cooked through, loosely put tin foil over the top

Leave to cool 

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When the cake is cooled and removed from the tin, cut it in two to put the filling in - this is the hardest part!

Mix up 4oz of icing sugar and 2oz of butter to create the butter cream. Add a splash of milk if you want a more runny consistency

Add the butter cream to one side of the sponge, and the jam to the other side

Put the two sides together and it's all done!

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For the top, sprinkle some icing sugar on the top

I cut out HAPPY BIRTHDAY letters on paper, sprinkled the icing sugar then removed the letters to leave a lovely message on the top!

A few tips: 

Obviously don't forget it's in the oven like I did... 

To keep the cake really moist, substitute 2oz of flour with ground almonds. With the cake being more moist, it'll last longer without drying out too!

Love Lauren xx