Victoria sponge with custard buttercream
Ingredients
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
Method
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Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper.
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Using an electric mixer, beat the butter, sugar, eggs, flour, baking powder and milk together until smooth. Divide the mixture between the prepared tins and smooth the surface with a spatula or the back of a spoon. Bake for 20–25 minutes, until lightly golden and springy to the touch. Remove from the oven and leave to cool in the tins for 10 minutes. Remove from the tins and transfer to a wire rack to cool completely.
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To make the custard buttercream, beat all the ingredients together until smooth, light and fluffy, using an electric mixer.
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To assemble, put one sponge upside down on a serving plate and spread the jam over the top, then spread it with the buttercream. Place the other sponge on top. Dust with icing sugar to serve.
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