Victoria Sponge
My older daughter has taken a liking to this particular cake after countless birthday parties in Britain and always asks for it on her birthday.
200 g soft butter
200 g sugar
4 eggs
200 g flour
2 tsp baking powder
2 tbsp milk
Start by creaming together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Sift in the dry ingredients and add the milk, then mix together gently with a spatula.
Divide the batter evenly between two greased 20 cm round cake pans.
Bake at 190°C for about 20 minutes, or until a skewer inserted into the center comes out clean.
Allow the cakes to cool, then spread strawberry jam and buttercream between the layers.
Dust a little powdered sugar over the top of the cake.
For the Buttercream Filling:
100 g butter
140 g powdered sugar
1/2 tsp vanilla extract
Filling:
1-2 dl strawberry jam