ODE TO THE VICTORIA SPONGE

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DAY THREE OF BLOGMAS and perhaps this isn’t an actual ode… but it is a recipe for a classic. You all know it, we could all probably make it with ours eye closed but I’m going to share it with you anyway. Because it’s my birthday weekend and I love a good Victoria Sponge. So here goes.

YOU’LL NEED: 

for the cake: 

200g caster sugar

200g self-raising flour

200g softened butter

4 beaten eggs

1 tsp baking powder

2 tbsp milk

for the filling: 

100g butter

140g icing sugar

dash of vanilla extract

half a jar of some decent jam of your choice (but i’d go for strawberry)

punnet of fresh strawberries

THE HOW: 

Heat that over to 190 degrees and butter two sandwich tins and line with non-stick baking paper.

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Beat all of your cake ingredients in a large bowl until it reaches a smooth batter.

Divide the mixture between the tins and bake for 20 minutes until golden and springy. Let it cool completely.

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For the filling, prepare your strawberries by cutting the stems off and diving into halves.

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Beat the butter until creamy and gradually mix in the icing sugar and vanilla extract. Spread the buttercream over one side of the sponge, top it with jam and your fresh strawberries and sandwich the second sponge on top. Dust with icing sugar and fresh strawberries.It’s all a bit messy, doesn’t look remarkable, I may have burnt the sponge jussssst a tad but it’s good. ENJOY.

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Watch out for the next bake which involves apples and salted caramel goodness. Not one to be missed!

lovelove,

R

Author: rheawarren

24. Surrey. Lifestyle Blogger. Addicted to tea and cakes.

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