Victoria Sponge Cake

By á-25087

Ingredients

• 175 g soft margarine (or butter)
• 175 g self-raising flour (or all-purpose)
• 175 g caster sugar (superfine sugar)
• 3 eggs (about 175g)
• 1 and 1/2 tsp baking powder (if using all-purpose flour, increase the baking powder to 2 teaspoons)
• Recipe makes one 7 inch cake (2 layers), if you’s like an 8 inch cake, simply increase the 4 main ingredients to 225g and the baking powder to 2 teaspoons.

Preparation

Step 1

Preheat oven to Gas 4/180C. Baseline and grease two 7 inch sandwich tins.

*If using butter:*

Cream the butter and sugar together until pale and fluffy (about 3 minutes with a handmixer). Mix in the eggs one at a time, with a small amount of the flour (to prevent curdling). Fold in the flour and baking powder.

*If using margarine:*

Put all the ingredients into a bowl and mix together (with a handmixer) until just combined.

Divide the cake mix evenly between the two tins, smooth the top and bake for 20 minutes until well risen and golden. Do not be tempted to open the oven door whilst the cake is baking, as this could cause it to sink in the middle.

Leave the cakes in the tin for 5 minutes and then turn out onto a wire rack to cool.

When cool, sandwich together with plenty of jam (strawberry in this case) and sprinkle the top with icing sugar or caster sugar.