Victoria Cream Sponge

By SmedleyBooBoo

I use the traditional method for making sponge cakes, first I weigh all of the eggs in their shells, I then use an equal weight of butter, sugar and self raising flour. For example if I use three eggs that weigh 50g each then I'll use 150g of butter, sugar and flour.

Ingredients

• # 3 Large eggs
• # Butter
• # Sugar (I used golden caster sugar)
• # Self raising flour
• # Vanilla extract (homemade if you have it)
• # Jam and whipped cream for the filling

Preparation

Step 1

# Preheat your oven to gas 4/180c/350f and grease two 7 inch sponge tins.
# First weigh all three eggs together in their shells, make a note of how much they weigh.
# Whatever the eggs weigh add the same weight in butter and sugar to a large mixing bowl and beat well together until light and fluffy, this will take a few minutes.
# Next beat in the eggs followed by an equal weight again of self raising flour, add a few drops of vanilla and mix well together.
# Divide the mixture equally between the two sponge tins and bake for around 25 minutes. Check they're cooked by inserting a skewer into the cake, if it comes out clean they're done.
# Cool the cakes on a rack, once they have cooled fill with jam and whipped cream (between the two) and enjoy!