Victoria Sponge

    Ingredients  

• 225g caster sugar, plus a little extra for dusting the finished cake
• 225g self-raising flour
• 2 tsp baking powder
• 225g/ soft butter at room temperature, plus a little extra to grease the tins
• 4 free-range eggs

1. Wisk together eggs and butter, add sugar once combined
2. Add the other ingredients. 
3. Pour into 8” tin and bake 25minutes at 180°c
4. Once cooled cut in half and add the filling.
5. For the filling spread a good quality strawberry jam the bottom followed by a mixture of 300g of cream 1 teaspoon of vanilla and two table spoons of sugar whisked until stiff