3 layer sponge cake, sandwiched and topped with creamy fudge and bananas.
What you need:
For the sponge –
175g unsalted butter, softened
150g caster sugar
25g light brown muscovado sugar
175g self-raising flour, sifted
1/2 teaspoon vanilla extract
1 tbsp milk
Equipment – 3 x 20cm round cake tins, greased and base lined with baking paper
For the filling and topping –
175g light brown muscovado sugar
50g unsalted butter
75g double cream
2 medium bananas
1. Preheat the oven to 180C. Put the butter into a bowl and beat with an electric mixer until creamy. Slowly add in the two sugars and beat until the mixture becomes light and fluffy.
2. Add the eggs to the mixture, beating well after each addition, add 1 tbspn of the flour at the end to prevent the mixture from curdling. Add the remaining flour and fold into the mixture. Finally add the milk and vanilla extract and fold in.
3. Divide the mixture equally between the three tins and bake for 18 – 20 minutes or until light golden brown. Turn the sponges out onto a wire rack to cool completely.
4. To make the fudge – put the sugar, butter and cream into a pan and heat gently until the butter has melted, stir frequently. Increase the heat and simmer for 3 minutes again stirring frequently. Remove the pan from the heat and stir vigorously for 30 seconds. Leave to cool but occasionally give the mixture a gentle stir, the mixture is ready to use once it becomes spreadable.
5. Spread one third of the fudge on top of each cake, slice the bananas thinly and arrange on top of two of the cakes. Sandwich the layers together and swirl the top layer of fudge for decoration.
Source: The Great British Bake Off – How To Bake the Perfect Victoria Sponge and Other Baking Secrets