The Great Shetland Bake Off - Week 8 - Steve's Victoria Sponge Birthday Cake

Ingredients

• 175g Shetland butter plus more for greasing the tins
• 175g Caster sugar
• 3 Free-range eggs from Shetland hens (these from L&S Gifford)
• 175g Self-raising flour
• 0.5 tsp Baking powder
• 3 tbsp Shetland Dairy whole milk
• 200g Icing sugar and water (from a Shetland tap) to mix

Method

1. Cream together the butter and caster sugar (allow the butter to come up to room temperature before you begin so it is soft enough to do this!)
2. Add the eggs, milk, baking powder and flour and continue to beat until it reaches a smooth dropping consistency.
3. Divide the mixture between 2 greased round cake tins and bake at 180 degrees for 20 minutes, or until golden.
4. Allow to cool on a wire rack.
5. Make icing from the icing sugar (and very special) Shetland tap water.
6. Spread your cakes with the desired filling - Steve used strawberry jam.
7. Decorate with your icing and some sprinkes.