- STEP 1
Preheat oven to 180'c
- STEP 2
Grease cake tin with grease proof paper
- STEP 3
Add butter and caster sugar to a mixing bowl. Mix until combined and soft.
- STEP 4
Add eggs to sugar and butter mix. Mix until combined into a liquid paste. Also at this point add vanilla extract.
- STEP 5
Fold in the flour gently until you get a slightly stiff batter.
- STEP 6
Add cake mix to the cake tin and level out by shakimg the tin until service is flat.
- STEP 7
Bake for 20-25 mins(until the top is spongy or a cake probe is clear from putting into the top).
Tip: try not to open the oven door until at least 20 mins or your cake will collapse in the centre.
- STEP 8
Remove from the oven and leave to cool.
While your cake is cooling. Mix butter until softened and add icing sugar until its a stiff mixture(always soften butter completely because if not your mix will split). Add vanilla extract to taste and food colouring if wanted.
- STEP 9
Once your cake is cooled. Slice directly through the middle. Add jam to bottom of the cake and 2/3 butter cream over the jam (piping looks nicer than spooning the mixture).
- STEP 10
Add top of the cake to bottom.
- STEP 11
Decorate to your own taste.
I use fondant icing and flowers or shapes depending on what the cake is for.
You can also just add icing sugar sieved on the top to create a victoria sponge.