Victoria Sponge Cake with Baileys Cream and Salted Caramel Sauce

Ingredients

• 180g self-raising flour
• 1 teaspoon baking powder
• 20g ground almond
• 150g caster sugar
• ½ teaspoon salt
• 2 eggs beaten
• 120ml milk
• 1 teaspoon vanilla essence
• 160g melted butter
• 400ml double cream
• 100ml baileys cream liqueur
• SuperValu salted caramel sauce
• Signature Taste Belgium chocolates

To Decorate

• 400ml double cream
• 100ml baileys cream liqueur
• SuperValu salted caramel sauce
• Signature Taste Belgium chocolates

Method

1. Preheat oven to 180C, 160C fan, Gas 4.
2. Sieve the flour and baking powder into a large mixing bowl.
3. Add the ground almond, caster sugar, salt and combine all ingredients.
4. Next, combine the beaten egg, milk, vanilla essence, and melted butter in a large jug and whisk into the dry ingredients until combined.
5. Pour the sponge mixture into an 8-inch cake tin and bake for 25 minutes. (CHECK THIS)
6. Remove from the tin and cool completely on a wire rack.
7. To decorate, pour the cream into a large bowl with the baileys and whisk until soft peaks form.
8. Split the cake in half and spoon half the whipped cream on one layer.
9. Drizzle some salted caramel sauce on top of the cream and sandwich the other half on top.
10. On top of the cake, spoon or pipe on some cream in the centre.
11. Drizzle salted caramel sauce over and arrange the chocolates on top.