Victoria Sponge Cake

 A very happy 2014 to all of you. We are just back from the new year hangover:). New year eve was a fun filled evening with our dear friends. It was not only the birth of 2014  but also the wedding anniversary of our dear friends Noushad and Saleena. This cake we made especially for them, so it was a two in one celebration for us- amidst a new year bash we had an anniversary bash too. 

Ingredients
For the cake
175 grams unsalted butter,plus extra for greasing
175 gram caster sugar
3 eggs
1 teaspoon vanilla extract
175 gram self raising flour
1 teaspoon baking powder

For the filling
50 gram unsalted butter,softened
100 gram icing sugar
1 teaspoon vanilla extract
115 gram good quality strawberry jam (raspberry jam)

Method

• Preheat the oven to 180 degree Celsius.
• Grease a 7" cake tin with butter.
• Mix well the flour and baking powder and keep aside.
• Whisk the butter and sugar in a bowl until light and fluffy.
• Add the eggs one at a time,mixing well after each addition.
• Add the vanilla extract and whisk briefly until it is well blended.
• Whisk the mixture for another 2 minutes.
• Remove the whisk,then add the flour mixture into the bowl.
• With a wooden spoon,gently fold in the flour until just smooth.
• Smooth the top of the mixture with a palate knife.
• Cook for 25-30 minutes or until golden brown and springy to the touch.
• Allow it to cool down.
• For the filling,beat together the butter,icing sugar and vanilla extract until smooth.
• Cut the cake horizontally into two equal halves.
• Spread the butter cream evenly onto the bottom half with a palate knife.
• Gently spread the jam on top of the butter cream using a table knife.
• Place the other half on top of it.
• Serve dusted with sifted icing sugar.