An individual Victoria Sponge
Needs no introduction really.
I used a 4.5ins x 1.5ins cake tin, bottom and sides lined with baking parchment
Preheat oven (180C)
You will need
For the cake
2oz soft butter or Stork margarine
2oz caster sugar
1 large egg (room temperature) lightly whisked with fork
2 oz self raising flour
tiny pinch salt
pinch of baking powder
For the buttercream filling (or use clotted or fresh whipped cream)
1 tablespoon of icing sugar (plus a little extra for sprinkling)
1oz softened butter
a couple of drops of vanilla essence
1 tablespoon of strawberry or raspberry jam
Method
In a small mixing bowl beat the sugar with the butter (or Stork) until light and fluffy. Add the egg very gradually beating well between additions. Sift in the flour, salt and baking powder. Using a metal spoon, gently fold the flour mix into the egg mix. Pour into the prepared tin and lightly smooth the top. Place in preheated oven and bake for 20 mins. Remove from oven and leave to cool for 5 mins in the tin. Carefully turn cake onto cooling rack and leave to cool completely.
Whisk the butter, icing sugar and vanilla essence together until light and fluffy. Split the cake into two horizontally and spread the bottom slice (cut side up) with the icing. Top with the jam and then sandwich together with the top slice of cake (cut side down onto jam). Dust the top of the cake with sifted icing sugar and enjoy!
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