Caramel Victoria Sponge

Instructions

1. 1

   Preheat the oven to 180 degrees Celsius. Grease and flour two 20cm round sandwich tins.

   Tip: Use parchment paper for easy removal

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

   Tip: Whisk dry ingredients separately to avoid lumps

3. 3

   In a large bowl, beat the butter until creamy. Add sugar and beat until pale and fluffy.

   Tip: Use an electric mixer for a lighter sponge

4. 4

   Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: Don't overbeat the eggs, or the sponge will be dense

5. 5

   With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.

   Tip: Use a spatula to scrape down the sides of the bowl as needed

6. 6

   Divide the batter evenly between the prepared tins and smooth the tops.

   Tip: Don't overfill the tins, or the cake will spill over

7. 7

   Bake for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the centre comes out clean.

   Tip: Use a skewer to check the cake's doneness

8. 8

   Remove from the oven and let cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Don't touch the cakes until they're completely cool

9. 9

   To assemble the sponge, place one cake layer on a serving plate and spread a layer of caramel sauce on top.

   Tip: Use a piping bag for a more precise application

10. 10

    Top with the second cake layer and sandwich with the remaining caramel sauce.

    Tip: Cut the sponge into quarters or halves, depending on your preference

11. 11

    Garnish with fresh raspberries, if desired.

    Tip: Raspberries add a sweet and tangy contrast to the rich caramel