Victoria Sponge Cake

Ingredients
Eggs 4
Caster sugar 225g
Self-raising flour 225g
Baking powder 2 teaspoon
Unsalted butter at room temperature 225g

Strawberry or raspberry jam
Whipped double cream

Victoria Sponge Cake

Recipe

1. Preheat the oven to 180C/160C Fan.
2. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
3. Break the eggs into a large mixing bowl, add sugar, flour, baking powder and butter.
4. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. The finished mixture should fall off a spoon easily.
5. Divide the mixture evenly between the tins.
6. Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes.
7. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam.
8. If you want to, you can spread over whipped cream too.
9. Top with the second cake, top-side up.
10. Sprinkle over the caster sugar.