Classic Victoria Sponge
This is a classic cake for a gathering or even just a afternoon nibble. As one of the National Trust's most loved cakes why not recreate it for yourself?
- 175g/6oz Caster sugar, plus extra to decorate
- 175g/6oz Soft margarine
- 3 Eggs, beaten
- 175g/6oz Self-raising flour
- 4 tbsp Seedless rasberry jam
1. Preheat the oven to 180°C/350°F/gas mark 4. Grease two 20cm/8in cake tins and line the bases with non-stick baking paper.
2. Add the sugar and margarine into a bowl and with an electric mixer cream them together until they are light and fluffy.
3. Gradually beat in the eggs little by little and beat well after each addition. If the mixture looks as if it may curdle, the addition of a little flour will bring it back.
4. Sift the flour over the cake mixture and gently fold in until smooth. Ten minutes of mixing usually gives the best results. It allows air to enter into the mixture and gives it a good rise.
5. Divide equally between the tins and spread level. Bake for 20 minutes until well risen and the tops spring back when gently pressed with a fingertip.
6. Allow the cakes to cool in the tins for 5 minutes then loosen the edges and turn out on to a wire rack. Peel off the lining paper and leave to cool completely.
7. Arrange one of the cakes on a serving plate and spread with the jam. Top with the second cake and dust with a little extra sugar to decorate. Cut into slices to serve.