Victoria Sponge with Blueberries and Cream Cheese Icing Recipe

Ingredients

• 185g (6½oz) unsalted butter, softened
• 185g (6½oz) caster sugar
• 4 medium eggs, lightly beaten
• 1 tsp vanilla extract
• 185g (6½oz) self raising flour, sifted
• 2 tbsp semi skimmed milk

For the icing

• 50g (2oz) unsalted butter, softened
• 75g (3oz) icing sugar, plus 1 tsp to dust
• 200g (7oz) cream cheese
• 1 tbsp vanilla extract
• 2 tbsp semi skimmed milk
• 75g (3oz) blueberries

Method

1. Preheat the oven to 180C/160Cfan/350F/Gas 4. Grease and line 2 x 20cm (8in) round cake tins with greaseproof paper. Using an electric hand whisk beat the butter and sugar together until pale and fluffy.

2. Gradually add the eggs and vanilla a little at a time beating well after each addition. Sift the flour over the mixture and fold in gently with a large metal spoon. Add the milk to the mixture to bring to a dropping consistency.

3. Divide the mixture between the tins and bake on the middle shelf for 20 minutes or until a skewer comes out clean. Leave the cakes to cool in their tins for 5 minutes then turn out onto a wire rack to cool completely.

4. Meanwhile using the electric hand whisk beat the butter and sugar until pale and fluffy. Add the cream cheese, vanilla and milk and beat well until combined. Spread the icing in a thick layer onto one of the sponges, scatter with the blueberries then top with the other sponge. Dust with the icing sugar to serve.