Praline Victoria Sponge

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF). Grease two 20cm (8in) round sandwich tins and line the bottoms with parchment paper.

   Tip: Use a non-stick spray for easy removal.

2. 2

   In a medium bowl, whisk together the flour, sugar, and a pinch of salt.

   Tip: Sift the dry ingredients to remove lumps.

3. 3

   In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: Use an electric mixer for this step.

4. 4

   In a small bowl, whisk together the milk, vanilla extract, and a pinch of salt. Pour the wet ingredients into the dry ingredients and mix until just combined.

   Tip: Don't overmix the batter.

5. 5

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

   Tip: Tap the tins gently to remove any air bubbles.

6. 6

   Bake the sponges for 20-25 minutes, or until they are golden brown and springy to the touch.

   Tip: Don't open the oven door until the timer goes off.

7. 7

   While the sponges are baking, prepare the praline cream by whipping the heavy cream until stiff peaks form.

   Tip: Be careful not to over-whip the cream.

8. 8

   In a separate bowl, mix the praline paste and butter until smooth.

   Tip: Add a little more cream if the mixture is too thick.

9. 9

   Fold the whipped cream into the praline mixture until well combined.

   Tip: Be gentle to avoid deflating the cream.

10. 10

    To assemble the cake, spread a layer of praline cream on top of one sponge, followed by a layer of buttercream icing.

    Tip: This will help hold the cake together.