February – Victoria Sponge
Fri 03 Mar 2017
More than 100,000 people in the UK live with multiple sclerosis and all of them share the uncertainty of life with MS. There is no cure. Yet. That’s why MS Society are asking you to show your support and hold a Cake Break.
While you enjoy yourselves, you’ll be raising money so they can be there for anyone affected by MS, with better treatments, support and information. All of the details on how to get involved with Cake Break can be found here. If you’re in need of inspiration, here’s a brilliant recipe for Victoria Sponge!
- 200g Caster Sugar
- 200g Softened Butter
- 4 Eggs, Beaten
- 200g Self-Raising Flour
- 1 Tsp Baking Powder
- 2 Tbsp Milk
- 300g Softened Butter
- 300g Sifted Icing Sugar
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.