Victoria Sponge Cake

This is my mum’s “go to” cake. Easy and tasty.

  • 8 oz self raising flower
  • 3/4 teaspoon baking powder
  • 8 oz castor sugar
  • 8 oz soft butter
  • 4 eggs

Have the butter soft; ideally left out overnight. Cream it together with the sugar then add the remaining ingredients and combine well without beating too much. Divide the mixture between 2 cake tins (8.5 x 8.5 or so). Bake in the oven at 180 ºC (350 fahrenheit) for approximately 25 minutes. Let the halves cool, then sandwich them together with jam (or fruit) and cream.

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