Classic Victoria Sponge Cake

• CAKE: 225 g BUTTER, AT ROOM TEMPERATURE
• 225 g CASTER SUGAR
• 4 EGGS
• 225 g SELF-RAISING FLOUR
• 1 TSP VANILLA EXTRACT BUTTERCREAM ICING: 50 g BUTTER, AT ROOM TEMPERATURE
• 175 g SIFTED ICING SUGAR PLUS EXTRA FOR DUSTING
• ½ TSP VANILLA EXTRACT
• 1-2 TSP MILK
• 4 TBSP STRAWBERRY JAM

Preheat oven to 180°C/ fan 160°C/gas 4. Grease and line two 20-cm sandwich tins. Place all cake ingredients in bowl fitted with kneading/grinding tool.

Process on P3 pastry program. Fill the tins and level surface. Bake 25 to 30 mins or until firm to the touch.

Remove from the tins, peel away paper and cool on a wire rack. For icing, fit the kneading/grinding tool in clean bowl.

Mix remaining butter, icing sugar, vanilla extract and sufficient milk on speed 5 for 1½ mins to make a spreadable icing.

Sandwich the sponges together with a layer of strawberry jam and buttercream icing. Dust top of the cake with sifted icing sugar.