3 Layer Victoria Sponge Cake with Unsalted Butter

For the sponge:

600g unsalted butter (softened)

600g caster sugar

600g self raising flour

12 free range eggs (room temp)

2 tsp vanilla extract

1 tsp sea salt

For the Buttercream & Filling:

350g unsalted butter

600g icing sugar

2 tsp vanilla bean paste / vanilla bean extract

Pinch salt

Jam/conserve of your choice (we use strawberry & raspberry)

Step 1

Heat the oven to 160c/fan. Line 3 x 8 inch sandwich tins.

Step 2

Cream softened butter and sugar together for 4-5 mins until pale and fluffy.

Step 3

Add in eggs one at a time, beating well between each addition. Add vanilla extract with the last egg.

Step 4

Gently fold in flour and salt. Stop mixing when all the flour is incorporated - do not overmix!

Step 5

Split batter equally between 3 cake tins. Bake side by side for 20-25 minutes until the sponges are risen, golden brown and spring back when lightly pressed.

Step 6

Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.

Step 7

To make your buttercream, beat the butter for 5-10 mins on a high speed. When very pale and fluffy, add the icing sugar gradually, beating on a medium speed. Add salt and flavourings in and beat on high for 2 more mins.

Step 8

Once the cake has cooled, spread buttercream on each layer, making a well with a palette knife for the jam. Sandwich the other sponge layers on top and repeat.

Step 9

Ice the cake however you like - leave it naked, semi-naked or cover around the sides. Enjoy!