This vanilla cream and cherry version of traditional Victoria sponge is a brilliant take on the family favourite and perfect for afternoon tea.
Top tip: How can you tell when your cake’s cooked? Touch it with your fingertips and the sponge should spring back lightly.
- 225g (8oz) butter, softened
- 225g (8oz) golden caster sugar
- 225g (8oz) self-raising flour
- 10ml (2tsp) baking powder
- 4 large eggs
- 1tsp vanilla essence
For the filling:
- 100g (4oz) butter, softened
- 1tsp vanilla essence
- 225g (8oz) icing sugar
- 90ml (6tbsp) cherry compote
- Icing sugar, to dust
- Preheat the oven to 180°C (350°F, gas mark 4). Grease and line 2 x 20cm (8in) round sponge cake tins with baking parchment.
- Place the butter, sugar, flour, baking powder, eggs and vanilla essence in a large bowl and beat with an electric whisk until thoroughly blended, pale and creamy. Divide between the two cake tins and gently level the surface.
- Bake for 20-25 mins until golden brown and the sponges spring back when lightly pressed with your fingertips. Leave in the tin for 2-3 mins, then turn out on to a cooling rack. Cool completely.
- To make the filling, beat together the butter, vanilla essence and icing sugar until smooth. Sandwich the sponge cakes together with the buttercream and cherry compote and dust the top thickly with sifted icing sugar.
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Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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