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 flour

    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.
6.Divide the mixture between the cake tins and gently spread out with a spatula.
7.Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
8.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.
9.Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.