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My victoria sponge cake!

Ingredients:


175g caster sugar
175g softened butter
3 eggs, beaten
175g self-raising flour
1 tsp baking powder
2 tbsp milk
drop of vanilla extract (optional)
raspberry jam (any flavor)
buttercream (you can make your own or buy ready made)
Block of white icing (optional)
sprinkles (optional)
food colouring (optional)
ribbon (optional)
chocolate (optional).


You need a cake tin! and optional, a piping bag.


Heat your oven to 190C/fan 170C/gas mark 5. Butter your tin(s) and then line it with non-stick baking paper/grease-proof paper.  


Crack your eggs into a small bowl and whisk to bind them together, also weigh out all your ingredients so your ready to go.


Soften your butter in a big bowl, then add the caster sugar a little at a time and mix it together. Then add the egg a little at a time, folding the mixture. if the mixture is too loose to work with you can add a little bit of the flour just to her it sit. Sift in the flour (high in the air) and fold the mixture. add the vanilla extract, milk and baking powder. Beat all the cake ingredients together until you have a smooth, soft batter.


Next divide the mixture into two and pour your halves into each cake tin (or pour half into one bake it then do the other half). Smooth the surface with a spatula or spoon and then bake for about 20-30 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool :).


Once both your cakes are baked and cool you can spread buttercream heavily on the top of one sponge, then spread your jam and place the other sponge on top. Spready buttercream around the cake (doesn't need to be neatly or in all the cracks, it's just so that the icing will stick.


After you have done this roll out (knead) your icing, you can find tutorials on youtube of how to do so, so that you don't get any cracks. Then place the icing over the cake cut the edges and smooth over the top and down the sides. You and then add butter cream to the ribbon to stick it on the cake. Split the rest of your icing into two and dye one half. Roll out both halves and cut triangular shapes out of one half then layer the cut out ontop of the other half of icing and cut out the shapes. so now you will have thicker triangle shapes with two colours on it. Spread buttercream onto the middle of the cake into a small circle. Round the outside of that butter cream stick on your triangles to make it look like the cake has exploded. sprinkle the balls into the buttercream.


Dye the rest of your buttercream to the colour you desire then spread a little on the back of your choco crowns and stick down on to cake (you can then decorate the crowns). Take the dyed buttercream and shove it all into a piping bag and squeeze a design onto the cake, then WA LA!! ready to eat :).