Name: Marbled victoria sponge with chocolate butter cream
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: Marbled victoria sponge; 250 gram unsalted butter; 4 eggs; 1 cup (220g) caster sugar; 1 teaspoon vanilla extract; 1 2/3 cup (250g) self-raising flour; 1/3 cup (80ml) milk; 2 tablespoon cocoa powder; 2 tablespoon milk, extra; Chocolate butter cream; 125 gram butter; 1/3 cup (35g) milo powder; 2 tablespoon cocoa powder; 1 teaspoon vanilla extract; 1 1/2 cup (240g) icing sugar; 1/3 cup (80ml) thickened cream

Ingredients

Marbled victoria sponge

250 gram unsalted butter

4 eggs

1 cup (220g) caster sugar

1 teaspoon vanilla extract

1 2/3 cup (250g) self-raising flour

1/3 cup (80ml) milk

2 tablespoon cocoa powder

2 tablespoon milk, extra

Chocolate butter cream

125 gram butter

1/3 cup (35g) milo powder

2 tablespoon cocoa powder

1 teaspoon vanilla extract

1 1/2 cup (240g) icing sugar

1/3 cup (80ml) thickened cream

Method

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.

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