VICTORIA SPONGE

Ingredients

• 225g/8oz butter or margarine softened at room temperature
• 225g/8oz caster sugar
• 4 medium eggs
• 2 tsp vanilla extract
• 225g/8oz self raising
• 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.
   
   Divide the mixture between the cake tins and gently spread out with a spatula.
6. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
7. 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.
8. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.