I really fancied a slice of sponge cake, more specifically Victoria Sponge. But being that this is an English creation I knew I had almost no chance of finding one at the shop so I would have to get baking.

 A sponge (usually) consists of equal measures of butter, sugar and flour with a few eggs thrown in. Nice and simple. This was the recipe I used.

 Obviously when making the cake you are entitled to artistic liscence, but the filling of a Victoria sponge for me should be raspberry jam and fresh cream.

 The cake was perfect, it did not last very long.

Victoria Sponge

 

Ingredients

• 175g unsalted butter
• 175g caster sugar
• 3 eggs, beaten
• 175g self-raising flour

Filling

• 3 tbsp strawberry jam
• 500ml double cream

Method

1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.

2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.

3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.

4. Bake for 20 minutes. Leave to cool and then remove from the tins.

5. Whip the cream until thick and use it to fill the sponge with the jam.

6. Dust liberally with icing sugar to serve.

 Piece of cake!