Victoria Sponge

When I think about this cake I thing about the Royal Family and about Lady Bracknell! There is something very British about this one and it seems the quintisential English afternoon tea cake.

Wot u need
150g softened butter
150g caster sugar
150g self raising flour
3 medium eggs

Topping
100g butter
Icing sugar
Jam

Wot u do

Cream the butter and sugar with a whisk until plain and fluffy. Add the eggs, one at time, beating as you go. Sift in the flour and mix again with the beater till you get a dropping consistency – add a wee bit of milk if required.

Grease two 20cm sandwich tins and split the mixture between tins. Flastten off with a spatula and cook in the middle shelf of a 180 degrees centigrade oven for 25 mins. Leave to cool in cake tins and then lift out after 5 mins. Leave on a rack to cool. Take the topping butter and add about 4 tbsps of icing sugar and whisk – taste and add more icing sugar as required. Cover one cake with this and the other with jam then andwich together and sift some icing sugar into the top of the sandwiched cake.

Slice – serves 6.

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