Coffee and Cake

Celebrate our 23rd birthday by signing up to our brand-new and exciting event, Coffee and Cake. 

The beauty of this event is that it is open to everyone, and you can host your party at a time that suits you.

Get together with family, friends, neighbours and colleagues and host your very own Coffee and Cake party during the month of March.

Victoria Sponge

Ingredients

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

For the filling

  • 100g butter, softened
  • 140g icing sugar, sifted
  • drop vanilla extract (optional)
  • half a 340g jar good-quality strawberry jam
  • icing sugar, to decorate

Method

  • 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 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder 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 170g strawberry jam and sandwich the second sponge on top.

  • STEP 8

    Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

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