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Almond and Apricot Victoria Sponge

Our new favourite summer cake - unbelievably moist and light, made in just one bowl with minimal weighing and washing up, and filled with almond buttercream and apricot jam.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 10 slices

Ingredients
  

For the cake

  • 4 eggs
  • 2 cups self raising flour
  • 1 1/2 cups sugar
  • 1 cup milk
  • 3/4 cup vegetable oil

To decorate

  • 1/3 jar good quality jam
  • 1 1/2 cups icing sugar sifted
  • 100 g butter roughly 2/5 of a block
  • 1/2 teaspoon almond essence

Instructions
 

  • Butter and line two 8 inch cake tins, and preheat the oven to 180 degrees. Mix the sugar and flour together in a large bowl, then tip in the oil, eggs and milk, and beat until combined; don't worry if it looks runnier than a sponge made with butter, it will be quite a liquid batter.
  • Split the mixture between the cake tins and bake for 20-25 minutes until risen and firm to the touch; leave to cool in the tins before removing.
  • Beat the butter, icing sugar and almond essence together and smooth over the top of one cake, before spreading the jam over the underside of the second sponge. Sandwich together and dust with a little extra icing sugar to serve.