Treacle Victoria Sponge

Instructions

1. 1

   Preheat the oven to 180\u00b0C. Grease two 20cm sandwich tins and line the bottoms with parchment paper.

   Tip: Use a gentle touch to avoid compacting the batter.

2. 2

   In a large mixing bowl, cream the butter and caster sugar until light and fluffy.

   Tip: Use an electric mixer for the best results.

3. 3

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

   Tip: Make sure to scrape down the sides of the bowl frequently.

4. 4

   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

   Tip: Be careful not to overmix the batter.

5. 5

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

   Tip: Use a spatula to create a smooth surface.

6. 6

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

   Tip: Don't open the oven door during this time.

7. 7

   Allow the cakes to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: Use a serrated knife to level the cakes if necessary.

8. 8

   To assemble the sponge, spread a thick layer of raspberry jam on the bottom of one cake, followed by a layer of treacle. Top with the second cake and dust with confectioner's sugar.

   Tip: Use a pastry bag or a knife to create a decorative edge.

9. 9

   Decorate with maraschino cherries and serve immediately.

   Tip: Use a small amount of butter to hold the cherries in place.

10. 10

    Dust the top of the sponge with plain flour before serving.

    Tip: This will help prevent the sponge from becoming too soggy.