I love baking. If you have followed me in social media for a while, you’ll know that I love baking with my girls.
This Victoria Sponge cake is my ultimate and I’m sharing this favourite recipe!
• 225 g soft butter
• 225 g caster sugar
• 1 tsp vanilla extract
• 200 g plain flour
• 25 g cornflour
• 2½ tsp baking powder
• a pinch of salt
• 4 large eggs
• 3 Tbsp milk
• 75g- raspberry jam
• Buttercream
Method
You will need 2 x 20cm sandwich tins

1. Heat the oven to 180°C
2. Grease the tins and add parchment paper
3. Blitz all the ingredients together (barring the raspberry jam and frosting)
4. In another, smaller, bowl mix together the flour, cornflour, baking powder and salt.
5. Divine mixture into two tins and bake for 25mins
6. Let cool and sandwich with raspberry jam and cover with buttercream frosting.
7. Decorate with fresh florals