White Chocolate Victoria Sponge

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF) and grease two 20cm (8in) sandwich tins.

2. 2

   In a medium bowl, whisk together the self-raising flour, granulated sugar, and baking powder.

   Tip: Make sure to sift the flour and sugar for a light texture.

3. 3

   In a large bowl, using an electric mixer, beat the unsalted butter until creamy. Add the large eggs one at a time, beating well after each addition.

   Tip: Make sure the eggs are at room temperature for a lighter texture.

4. 4

   Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined.

   Tip: Don't overmix the batter.

5. 5

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

   Tip: Make sure the batter is evenly distributed for a flat top.

6. 6

   Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

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

7. 7

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

   Tip: This will help the cake set and make it easier to frost.

8. 8

   Once the cake is completely cool, place one of the cakes on a serving plate and spread a layer of white chocolate ganache on top.

   Tip: Make sure the ganache is smooth and even.

9. 9

   Place the second cake on top of the first cake and frost the entire cake with the remaining white chocolate ganache.

   Tip: Use a spatula to smooth out the ganache and make it even.

10. 10

    Decorate the top of the cake with additional white chocolate chips or chopped nuts, if desired.

    Tip: Get creative with your decorations!