White Cake

Recipe for Victoria Sandwich


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


For the filling
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
170g strawberry jam
icing sugar, to decorate


METHOD
1. Heat oven to 190C/fan 170C/gas5. Butter two 20cm sandwich tins and           line with non-stick baking paper.

 

2. In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten           eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk mixed         together untIl you have a smooth, soft batter.

 

3. Divide the mixture between the tins, smooth the surface with a spatula or       the back of a spoon.

 

4. Bake for about 20 mins until golden and the cake springs back when               pressed.

 

5. Turn onto a cooling rack and leave to cool completely.

 

6. To make the filling, beat the 100g softened butter until smooth and                   creamy, then gradually beat in 140g sifted icing sugar and drop of vanilla       extract (If you're using it).

7. Spread the buttercream over the bottom of one of the sponges. Top it  up       with  170g strawberry jam and sandwich the second sponge on top.
 

© 2020 Highcliffe Horticultural Society