Victoria sponge with custard buttercream


For the sponge

  • 200g/7oz unsalted butter, softened, plus extra for greasing
  • 200g/7oz caster sugar
  • 4 large free-range eggs
  • 200g/7oz self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

For the custard buttercream icing

  • 75g/2½oz unsalted butter, softened
  • 150g/5½oz icing sugar, sifted, plus extra for dusting
  • ½ tsp vanilla extract
  • 2 tbsp custard powder
  • 2 tbsp milk

For the filling

  • 4–5 tbsp strawberry jam

Comments (0)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.