Victoria Sponge Cake
6 oz Self Raising Flour
6 oz Caster Sugar
6 oz Butter
2 Eggs
A drop of Milk
1. Heat the oven Gas Mark 4.
2. Grease two 7 inch sandwich tins. I also line the bottom of the tins with greaseproof paper.
3. Cream the butter and sugar together until soft and fluffy. The mixture becomes pale in colour.
4. Beat the eggs in a cup.
5. Add the egg a little at a time, whisking well all the time.
6. I like to sift my flour twice. Once while measuring and the second time whist adding it to the
mixture. Fold the flour into the mixture gently. One tablespoon at a time.
7. The cake mixture should be soft, light and fluffy. I often add a small spoonful of milk if the
mixture is not soft.
8. Divide the mixture between the two greased tins. Spread the mixture with the back of the spoon around the tin. Make a small well in the centre, this helps the cake to raise more evenly.
9. Cook in the centre of the oven until golden brown (about twenty minutes). The sponge should
have risen and begin to shrink away from the sides of the tin.
10. Turn the sponges out onto a wire rack to cool.
