I love to bake.

The Victoria sponge is a classic cake. You can never go wrong with a delicious soft sponge with jam and buttercream in the middle!

Before we start, put the oven on 190°c now so that the oven is preheated!

Sponge Recipe

1. 200g of Caster sugar (use regular sugar if you don’t have any)

2. 200g of softened baking butter (make sure that it is softer enough to mix with the sugar)

3. 4 eggs (you can beat these separately but I just cracked them into the bowl with my sugar and butter)

4. 200g self-raising flour

5. Small bit of milk (roughly a table spoon)

Instructions

1. Beat the sugar, butter and eggs together. It should make a smooth paste texture.

2. Add in the flour. I use an electric wisk to ensure that there are no lumps.

3. Add the drop of milk in. Sometimes you may need to add a little more. The mix should be relatively thick by still able to slide out of the mixing bowl into the cake tin. IT SHOULD NOT BE RUNNY!

4. Split the mixture between two cake tins. Mine are non stick so that it comes out easily once it is cooked.

5. Put the tin in the oven and bake it at 190°c fan for 20 minutes. It should turn golden.

The filling ingredients

1. 100g butter (ensure it is soft).

2. 140g icing sugar (I always end up changing this depending on how sweet you would like the butter cream).

3. A few drops of vanilla extract.

4. Some jam (it is upto you how much jam you put in the centre of the sponge).

The filling instructions

1. The jam part is easy. I went to the store and purchased some regular strawberry jam. I apply a generous amount of jam on one sponge.

2. Mix the butter, icing sugar and vanilla extract together using a whisk.

3. Apply the butter icing to the other sponge.

4. Put the sponges together, with the jam side and the butter icing side touching.

There you go. You should now have a luxurious soft Victoria sponge cake!