Victoria sponge with tea-scented plum jam recipe | Sainsbury`s Magazine

Ingredients

• 200g soft butter, plus extra to grease
• 200g caster sugar
• 4 large eggs, beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 100g soft butter
• 140g icing sugar, sifted, plus extra to dust
• 1 tsp vanilla extract
• 1⁄2 tbsp milk
• 8 lapsang souchong tea bags
• 1kg plums, stones removed, chopped
• 1 cinnamon stick
• 1kg jam sugar (or granulated)
• juice of 1 lemon