Victoria Sandwich Cake

Method

1. Check that the oven shelves are positioned towards the centre of the oven. Preheat the oven to 180°C/fan 160°C/Gas 4. Lightly brush two Tala 20cm Sandwich Tins with melted butter or vegetable oil, then line their bases with circles of non-stick baking parchment.
2. Put the butter into a large mixing bowl and beat with a wooden spoon or a handheld electric mixer until soft. Add the caster sugar and beat well until very pale in colour and light in texture.
3. Add the eggs a little at a time, beating well between each addition. Beat in the vanilla extract. Sift the flour and salt into the bowl and use a large metal spoon to fold them into the mixture. Do this as lightly as possible. Gently stir in the milk.
4. Divide the mixture equally between the prepared tins and level the tops with a palette knife. Transfer the tins to the oven and bake for 30-32 minutes.
5. Test that the cakes are cooked. They should be golden brown, and when the surface is touched lightly with your finger, it should spring back. Cool on a wire rack for 4-5 minutes, then carefully lift out and peel away the lining parchment. Cool completely.
6. While the cakes are cooling, make the buttercream. Beat the butter until soft with a wooden spoon or handheld electric mixer, then sift in the icing sugar. Beat again until light and creamy, then add the vanilla extract and beat well.
7. When the cakes are completely cool, spread one cake with the buttercream and the other with raspberry or strawberry jam. Sandwich together, top with a few raspberries or strawberries and sprinkle the surface with caster sugar. Now put the kettle on!