I have memories from childhood of my nan baking one every year for my birthday, she would tint the sponge with food colouring so it was pink when I cut into it! (how thoughtful, bless her!)
So I thought it was about time I made one, but with a little twist. (Because I cant help it.)
I think of the traditional victoria sponge as having raspberry jam and/or buttercream or cream. For a little change I filled it with a delicious berries and cherries jam by Bonne Maman and this amazing two ingredient white chocolate buttercream, which I came across here on Cookies and Cups by Shelly - check out her blog if you haven't already, genius!
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Ingredients:
For the cake-
- 180g unsalted butter
- 180g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 180g self raising flour
- 1/2 tsp baking powder
For the filling-
- 4 tbsp jam (any you like!)
- 150g white chocolate
- 150g unsalted butter
Start with the buttercream as it needs to cool for at least 3 hours.
Melt together the butter and white chocolate, in a pan over a low heat, it will split but that's what its supposed to do!
Let it cool down slightly for 10 minutes and then pour into a medium bowl and place into the fridge.
Preheat your oven to 180c and grease and line two sandwich tins.
In a large bowl beat the butter and sugar until light and fluffy.
Next add in the eggs one at a time and beat after each addition, with the last beat in the vanilla extract.
Sift in the flour and baking powder then gently fold in with a metal spoon until combined.
Divide the batter between the two sandwich tins and place into the oven for 18-20 minutes.
Once baked leave to cool for a few minutes and then lift out onto a cooling rack to cool completely.
Take the buttercream out of the fridge at this point to warm up slightly.
Spread the jam on one half of the cake and then with a electric whisk, beat the buttercream until light and fluffy. Then spread onto the other half of the cake, sandwich together and sprinkle the top with icing sugar!
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