Simple Vanilla Sponge Cake

Method

• 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.

To Decorate

• 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.
• Serve.