Marbled victoria sponge
Chocolate butter cream
1.Have butter and eggs at room temperature.
2.Preheat oven to 180°C/350°F. Grease two deep 20cm (8-inch) round cake pans; line bases with baking paper.
3.Beat butter, sugar and extract in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl. Fold in sifted flour and milk, in two batches.
4.Blend cocoa powder with extra milk in a small bowl; fold cocoa mixture into cake mixture to give a marbled effect.
5.Divide mixture between pans; smooth surface. Bake about 30 minutes. Turn cakes, top-side up, onto baking-paper-lined wire rack to cool.
6.Make chocolate butter cream. Have butter at room temperature. Beat butter, Milo, sifted cocoa and extract in small bowl with electric mixer until light and fluffy. Beat in sifted icing sugar, in two batches; beat in cream.
7.Sandwich cakes with half the butter cream; spread remaining butter cream over top of cake.