- 175g castor sugar
- 175g unsalted butter
- 3 medium eggs, beaten well
- 175g self raising flour
- 1 tsp vanilla extract
- For the Filling
- 6 tbsp strawberry jam
- butter cream, see recipe.
- 4 medium egg yolks
- 150g unrefined, sieved icing sugar
- 75mls cold water, roughly
- 225g unsalted butter cut into small cubes and very soft, not runny
- Pre heat the oven to 190°C, Gas 5.
- Lightly butter and flour 2 x 18cm loos bottomed Victoria sandwich tins.
- Cream the butter, sugar and vanilla together until very creamy and light, this is very important.
- Gradually add the eggs slowly until incorporated and thick.
- Gradually fold in the flour with a spatula, finally add the milk.
- Spoon into the prepared tins, then bake for 25 minutes until well risen and golden.
- Turn out of the tins and leave to cool completely.
Real Butter Cream
Enough to fill a Victoria sponge sandwich.
- Whisk together the sugar, yolks and water over a pan of gently simmering water until thick, foamy and cooked. This will take about 10 minutes. I find the best way to do this is with an electric hand whisk.
- Once cooked, transfer to a mixing machine and whisk at high speed until cool and very thick.
- Add the soft butter a little at a time so you end up with a light, creamy icing, finally add the lemon juice.
- Remove from the bowl and spread over the cake.
- Top and dust with icing sugar.
- Remove the cakes from the tins.
- Place the bottom layer on a board or plate.
- Spread well with strawberry jam.
- Place the top layer on and press down lightly.
- Spread well with the room temp buttercream.
- Decorate as you like, but a smooth finish is really nice. I use a light dusting of icing sugar but you can go wild if its for a special occasion.