VICTORIA SPONGE CAKE

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INGREDIENTS

  • 225g-self  raising flour
  • 225g-caster sugar
  • 225g-butter, softened 
  • 4-eggs
  • 2tsp- baking powder
  • make a 20cm  (8 inch ) cake

FILLING

5tbsp- rasberry or strawberry jam

icing sugar or caster sugar to sprinkle


PREPARATION

Pre heat the oven to 180° C (350°F), gas mark 4


METHOD

Grease  two 20 cm (9inch) sandwich tins and line the bases with parchment paper.

Whisk the butter in a medium sized mixing bowl until smooth.


Add the sugar and whisk until light and creamy.


Add one egg at a time and whisk until well combined.


Gently whisk in the flour and baking powder.

Divide the mixture between the two tins and bake in the pre-heated oven for 20-25 mins until golden or until a skewer comes clean once inserted.


Leave the cakes to cool in the tin for a few minutes and then turn out, peel off the parchment and leave to cool completely on a wire rack.


Sandwich the cakes together with jam and sprinkle with caster sugar or icing sugar depending on preference.


                           then slice and enjoy



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