Classic Victoria Sponge

Ingredients

• 220g Castle Dairies Salted, plus extra for

greasing

• 220g caster sugar

• 220g self-raising fl our, plus extra for

dusting

• 1 tsp vanilla extract

• 2 tsp baking powder

• 4 medium eggs

To serve:

• Raspberry or strawberry jam

• Whipped double cream (250ml)

Method

1. Preheat the oven to 170 degrees

2. Grease two 20cm sandwich tins with butter and line the base with greaseproof paper or baking parchment then dust the sides with a little fl our

3. Beat together (by hand or with an electric mixer) the Castle Dairies butter, the caster sugar and vanilla extract into a creamy, light consistency

4. Slowly add and beat in the eggs one at a time until smooth then fold the self raising fl our & baking powder in and mix until smooth

5. Divide the mixture out evenly between the tins and bake for 20-30 minutes until they’re risen and are golden brown

6. Cool for 10 minutes and then remove the bases and cool on a rack

7. When the cakes are cold spread the jam and 1/2 the whipped double cream onto one cake then place the other cake layer on top and then top with the rest of the whipped double cream to finish! Enjoy!

Want to know more about Castle Dairies high quality butter? Head over to www.castledairies.co.uk