Victoria Sponge

This is just the easiest sponge recipe ever – no faffing about at all and guaranteed results every time and very light indeed. Good advice is to buy two 20cms cake tins and keep these handy – there’s always an excuse to make a sponge of sorts.

Wot u need

4 eggs
200g caster sugar
200g softened butter
200g self-raising flour
1 tsp baking powder
3 tbsp milk
/2 tsp vanilla extract (optional)

Filling and topping
300mls double or whipping cream
200g good strawberry jam
Icing sugar to dust

Wot u do
Beat the eggs with an electric whisk till light and fluffy – 90 seconds. Add all the other shit (except the flour, baking powder and milk) in and beat the fuck out of it for a further 90 secs – get loads of air in. Fold in the sieved flour and baking powder – use a big spoon and go easy – get loads of air in. Add the milk if the mix is really lumpy – should be a viscose thick batter. Lightly grease baking tins with butter and place some greaseproof paper as a circle on the bottom of each tin. Split the mix in two (it should be thick and unctuous) and flatten down. Bake for 24 mins at 180 degrees c fan. When baked immediately turn out onto wire rack to fully cool. When cool remove greaseproof discs. Cut the top part off one of the sponges and eat it yourself – use this sponge as the bottom. Spread with jam. Spread other sponge with whipped cream and join top and bottom together. Dust with icing sugar.

Serves – loads. Store in airtight container for up to two days.

Top tips: Ensure the butter really is softened – not slightly but loads. Use microwave defrost button for two mins. Some folk use buttercream as a filling I think whipped or double gives a lighter touch. ADD EGGS ONE AT A TIME TO STOP BATTER SPLITTING.

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