A Classic Victoria Sponge

Ingredients:

110g/4oz butter or margarine
110g/4oz caster sugar
2 medium eggs
110g/4oz self raising flour

Method:

Heat the oven to 180C/350F/Gas 4.

Line 2×18cm/7in cake tins with baking parchment

Use a hand mixer to cream the butter and the sugar together until pale.

Beat in the eggs.

Sift over the flour and fold in using a large metal spoon. The mixture should be of a dropping consistency - if it isn’t, add a little milk.

Divide the mixture between the cake tins and gently spread out with a spatula.

Bake for 20-25 minutes until an inserted skewer comes out clean.

Allow to stand for 5 minutes before turning on to a wire rack to cool.

Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.