If you live in Sydney or plan to visit this beautiful city, then I strongly suggest you check out the Vaucluse Gardens tea rooms. It is a super place and is an excellent venue for a most enjoyable afternoon tea.
Victoria Sponge Cake Recipe
Makes 1 large cake
INGREDIENTS
200g Caster Sugar
200g Softened Butter
4 eggs, beaten
200g Self Raising Flour
1 tsp Baking Powder
2 tbsp Milk
Filling
100g Butter Softened
140g Icing Sugar
Vanilla Extract
340g good quality Strawberry Jam
Icing Sugar to decorate
METHOD
Heat oven to 190* fan forced oven.
Butter two 20cm sandwich tins and line with non-stick baking paper.
In a bowl, beat all the cake ingredients together until you have a smooth soft batter
Divide the mixture between the tins, smooth the surface with the back of a spoon
Bake for 20 minutes 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 the sieved icing sugar and the vanilla extract. Spread the butter cream over the bottom of one of the sponges, spread the bottom of the other sponge with jam and place on top. Dust with a little icing sugar before serving.