Victoria sponge with custard buttercream recipe
 Inspired by Tom's bake on the show, this easy-to-make Victoria sponge is filled with strawberry jam and custard buttercream icing for a cheeky twist on a classic cake. You will need two 20cm/8in sandwich cake tins and an electric mixer. 200g/7oz unsalted butter, softened, plus extra for greasing200g/7oz caster sugar 4 large free-range eggs200g/7oz self-raising flour 1 tsp baking powder2 tbsp milk 200g/7oz unsalted butter, softened, plus extra for greasing 200g/7oz caster sugar 4 large free-range eggs 200g/7oz self-raising flour 1 tsp baking powder 2 tbsp milk 75g/2½oz unsalted butter, softened150g/5½oz icing sugar, sifted, plus extra for dusting½ tsp vanilla extract2 tbsp custard powder2 tbsp milk 75g/2½oz unsalted butter, softened 150g/5½oz icing sugar, sifted, plus extra for dusting ½ tsp vanilla extract 2 tbsp custard powder 2 tbsp milk 4–5 tbsp strawberry jam 4–5 tbsp strawberry jam Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper. Using an electric mixer, beat the butter, sugar, eggs, flour, baking powder and milk together until smooth. Divide the mixture between the prepared tins and smooth the surface with a spatula or the back of a spoon. Bake for 20–25 minutes, until lightly golden and springy to the touch. Remove from the oven and leave to cool in the tins for 10 minutes. Remove from the tins and transfer to a wire rack to cool completely.To make the custard buttercream, beat all the ingredients together until smooth, light and fluffy, using an electric mixer.To assemble, put one sponge upside down on a serving plate and spread the jam over the top, then spread it with the buttercream. Place the other sponge on top. Dust with icing sugar to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper. Using an electric mixer, beat the butter, sugar, eggs, flour, baking powder and milk together until smooth. Divide the mixture between the prepared tins and smooth the surface with a spatula or the back of a spoon. Bake for 20–25 minutes, until lightly golden and springy to the touch. Remove from the oven and leave to cool in the tins for 10 minutes. Remove from the tins and transfer to a wire rack to cool completely. Using an electric mixer, beat the butter, sugar, eggs, flour, baking powder and milk together until smooth. Divide the mixture between the prepared tins and smooth the surface with a spatula or the back of a spoon. Bake for 20–25 minutes, until lightly golden and springy to the touch. Remove from the oven and leave to cool in the tins for 10 minutes. Remove from the tins and transfer to a wire rack to cool completely. To make the custard buttercream, beat all the ingredients together until smooth, light and fluffy, using an electric mixer. To make the custard buttercream, beat all the ingredients together until smooth, light and fluffy, using an electric mixer. To assemble, put one sponge upside down on a serving plate and spread the jam over the top, then spread it with the buttercream. Place the other sponge on top. Dust with icing sugar to serve. To assemble, put one sponge upside down on a serving plate and spread the jam over the top, then spread it with the buttercream. Place the other sponge on top. Dust with icing sugar to serve.