Cherry and vanilla Victoria sponge recipe

This vanilla cream and cherry version of traditional Victoria sponge is a brilliant take on the family favourite and perfect for afternoon tea. This recipe takes 45 mins to rustle up and serves around 10 people. The tangy flavour of the cherries work wonders with the soft, vanilla infused sponge. Serve with a drizzle or two of cream. This cake is best served on the day it is made. Any leftover cherry compote can be served along your slice of cake. We'd recommend buying some fresh cherries to serve with too.

Ingredients

• 225g (8oz) butter, softened
• 225g (8oz) golden caster sugar
• 225g (8oz) self-raising flour
• 10ml (2tsp) baking powder
• 4 large eggs
• 1tsp vanilla essence

For the filling:

• 100g (4oz) butter, softened
• 1tsp vanilla essence
• 225g (8oz) icing sugar
• 90ml (6tbsp) cherry compote
• Icing sugar, to dust

Method

1. Preheat the oven to 180°C (350°F, gas mark 4). Grease and line 2 x 20cm (8in) round sponge cake tins with baking parchment.
2. Place the butter, sugar, flour, baking powder, eggs and vanilla essence in a large bowl and beat with an electric whisk until thoroughly blended, pale and creamy. Divide between the two cake tins and gently level the surface.
3. Bake for 20-25 mins until golden brown and the sponges spring back when lightly pressed with your fingertips. Leave in the tin for 2-3 mins, then turn out on to a cooling rack. Cool completely.
4. To make the filling, beat together the butter, vanilla essence and icing sugar until smooth. Sandwich the sponge cakes together with the buttercream and cherry compote and dust the top thickly with sifted icing sugar.