Victoria Sponge Cake

Ingredients

Cake:

• 4 eggs
• 300g sugar
• 2 teaspoons vanilla
• 200g flour
• 2 teaspoons baking powder
• ½ teaspoon. salt
• 250 ml JUST MILK
• 2 tablespoons butter or margarine

Filling:

• 120 g softened butter (for the butter cream)
• 300 g icing sugar (for the butter cream)
• Jam of your choice

• 1 short crust pastry
• 480 ml of JUST MILK
• 6 egg yolks
• 70 g caster sugar
• 1 vanilla pod, split
• grated nutmeg
• 350g red rhubarb, sliced about 1cm/½in thick

Method

1. Preheat oven to 180°C. Grease and flour the bottom only of 2 20cm dia cake tins.
2. In a large bowl, beat eggs until appearance is thick and lemony. Beat in sugar and vanilla.
3. In a medium bowl, sift together the flour, baking powder and salt. Gradually stir flour mixture into egg mixture.
4. In a saucepan, bring the JUST MILK and butter to a boil. Remove from heat and add all the hot milk mixture to batter mixture. Stir until well combined.
5. Pour mixture into prepared cake tins, using a spatula to get remaining batter out of bowl, and to spread batter evenly.
6. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean

   
   Filling:

7. Cream the butter in a bowl using the back of a wooden spoon. Keep stirring until it’s of a creamy consistency. Add 280g of the icing sugar a spoonful at a time, continuing to cream the butter between each spoonful, until all the sugar has been thoroughly mixed in.