Bessie’s Yorkshire Preserves Victoria Sponge (serves 8)
Ingredients For the Filling
225g Caster sugar 100g Butter, softened
225g Softened butter 140g icing sugar,sifted
4 eggs, beaten
Bessie’s Raspberry & Vanilla Jam
225g self- raising flour Icing sugar,to decorate
2 tbsp of milk
- STEP 1
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- STEP 2
In a large bowl, beat 225g caster sugar, 225g softened butter, 4 beaten eggs, 225g self-raising flour, and 2 tbsp milk together until you have a smooth, soft batter.
- STEP 3
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
- STEP 4
Bake for about 20 mins until golden and the cake springs back when pressed.
- STEP 5
Turn onto a cooling rack and leave to cool completely.
- STEP 6
To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
- STEP 7
Spread the buttercream over the bottom of one of the sponges. Top it with 150g of Bessie’s Raspberry & Vanilla Jam and sandwich the second sponge on top.