Victoria Sponge Cake

This week I visited my grandparents in Northumberland for my grandpa's birthday. On the morning of his birthday my grandma and I baked a classic and elegant Victoria sponge cake- it tasted divine. This is my grandma's recipe and it works a treat!

Ingredients

For the cake 

• 200g self-raising flour
• 200g golden caster sugar 
• 200g softened butter
• 4 medium sized eggs  
• 1 tbsp baking powder
• 2 tbsp milk

For the filling

• 1 large pot double cream whipped 
• Blackcurrant jam 

For the topping 

• Stawberries 
• Icing sugar 
• Rose (optional) 

Method 

1.  Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
2. In a mixing bowl, cream the butter and sugar until smooth. Then gradually add the flour and eggs to prevent the mixture from curdling (I added a few heaped tablespoons of flour followed by the eggs before adding the remaining flour).  Then stir in the baking powder and milk until the mixture is soft and smooth. 
   
3. Divide the mix equally between the two baking tins and bake for 20-25 minutes or until golden. 
   
4. Remove from baking trays and allow to cool on a wire rack. 
5. For the filling, whisk the cream until it forms still peaks and top one of the cakes with blackcurrant jam. Spread the whipped cream ontop of the jam and place the second sponge ontop. 
   
   
   
6. Dust with icing sugar and top with a rose/ rose petals and decorate the plate with strawberries or berries of your choice.