Nothing beats a classic light and fluffy Victoria Sponge. If you know how to make this one you can pretty much make any other cake you like.

Prep Time: 10 Mins

Cook Time: Approximately 25 – 30 Mins (This will depend on the size of your cake tin)

Portions: 8 – 10 Slices

Ingredients

• 150g Butter
• 150g Caster Sugar
• 3 Eggs
• 150g Self Raising Flour
• 1 TSP Baking Powder
• 1 Tsp Vanilla
• Doubble Cream
• Jam
• Icing Sugar

Equipment you will need

• Kitchen Mixer/ Large Bowl
• Wooden Spoon/ Spatula
• Cake Tin

Method

1. First you need to preheat your oven to 180c and grease your cake tin ready to go
2. Now take your butter and beat until light and fluffy then add your sugar and continue to beat
3. Now add your vanilla then take your eggs and add one at a time to your butter mix whiles continuing to beat. If your mixture looks like it’s going to split don’t worry add a table spoon of your flour and this will help to stop it
4. Now all your eggs are in you can fold in your flour and baking powder until all combined then put into your cake tin and bake until golden brown or a knife comes out clean, this will take about 25 – 30 minutes
5. Now your cake is done you can leave it to cool completely and whisk your cream into soft pecks
6. By now your cake should be cool so you can cut and add your whipped cream and jam then dust with icing sugar and enjoy

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