Victoria Sponge Cake

This is one of my favourite recipes.  It is quick and easy to make and tastes good.  I use this recipe as a basis for more elaborate decoration, like coating with butter cream or fondant icing and decorate accordingly.  I used it for an Easter cake for my daughter by piping it with butter cream nests and small Easter eggs.
 
 
 
 
 INGREDIENTS 
  • 6oz. (150g) self-raising flour
  • 1 heaped spoonful of baking powder
  • 6oz. (150g) castor sugar
  • 6oz (150g) soft butter or margarine
  • 3 large eggs
  • 4 tablespoons raspberry jam
 
 
METHOD
 
Pre heat oven to gas mark 3, 325F, (170C).  Sift the flour and baking powder into a large bowl then add all the ingredients and mix until soft and light.  I use a hand whisk whIch works well.  Divide the mixture between the two tins, level off and bake in the centre of the oven.  When cooked leave for 1 minute before turning out onto a wire tray to cool.
 
BUTTER CREAM
 
  • 4oz. (100g) butter
  • 6-8oz. (150g – 200g) Icing sugar
  • 1 teaspoon vanilla essence
 
METHOD
 
Cream the butter until soft, gradually beat in the sifted icing sugar bit at a time, then add the vanilla essence.  Sandwich the cakes together with the butter cream and jam, sieve a little icing sugar on top to decorate.