- 1 box Betty Crocker™ Velvety Vanilla Cake Mix
- 90 ml vegetable oil
- 180 ml water
- 3 medium free range eggs
Topping and Filling
- ½ tub Betty Crocker™ Vanilla Buttercream Style Icing
- 200 g Strawberry jam
- 1 tbsp icing sugar
Wonderfully simple yet utterly delicious, this Classic Victoria Sponge cake recipe is perfect for serving with friends as a tasty teatime treat and can be made in less than an hour!
Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.
Mix the eggs, oil, water and Cake Mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
Pour the cake mix evenly into your two greased cake tins.
Bake in the centre of the oven for 22-27 minutes, or until a skewer inserted into the centre of the cake comes out clean, then cool on a wire rack.
Ice one cake with the Betty Crocker Vanilla Buttercream Style Icing then spread over the strawberry jam. Sandwich together with the other cake and dust with the icing sugar using a sieve.
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