Victoria Sponge Cake

A good ol' fashioned recipe in ounces, the reason for this is my grandmother always told me it was easy to remember the quantities of the ingredients for a Victoria sponge cake recipe as it was the same number of ounces for the sugar, flour and butter and half the number of eggs.

Victoria sponge cake

Ingredients: 

8 oz (225g) butter

8 oz (225g) self raising flour

8 oz (225g) caster sugar

4 eggs

Jam

Method: 

1. Preheat oven to Gas 3-4 or 175C.
2. Cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time with a little flour and beat.
4. Mix in the rest of the flour.
5. Split between 2 cake tins.
6. Bake for 30-35 mins, until golden brown and a skewer comes out clean.
7. Allow to cool in tin for a few minutes before turning out into a cooling rack. 
8. Spread the jam evenly on top of one cake and place the other cake on top. 
9. Sprinkle with a little icing sugar.