Yummy Victoria Sponge

This makes the most lovely, moist sponge! 

Ingredients

• 225g/8oz butter softened at room temperature
• 225g/8oz caster sugar
• 4 medium eggs
• 2 tsp vanilla extract
• 225g/8oz self raising flour
• milk, to loosen
  
  

  Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
     
  2. Grease and line 2 x 18cm/7in cake tins with baking paper.
  3. Cream the butter and the sugar together in a bowl until pale and fluffy.
  4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
     
  5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
  6. Divide the mixture between the cake tins and gently spread out with a spatula.
     
  7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
     
  8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
     
  9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
     
     
     
     There's not a whole lot left today, but I did send a lot up to work with Lloyd!
     
     
     
     
     
     
     

  
  

  
  
  And what can you do with a bowl that has a teeny bit of whipped cream left?