Victoria Sponge Cake

Ingredients

• 110g butter - soft
• 110g caster sugar
• 2 medium eggs
• 110g self raising flour

Method

1. Heat the oven to 180C
2. Line 2x18cm cake tins with baking parchment
3. Use a hand mixer to cream the butter and the sugar together until pale.
4. Beat in the eggs.
5. Sift over the flour and fold in using a large metal spoon. The mixture should be of a dropping consistency - if it isn't, add a little milk.
6. Divide the mixture between the cake tins and gently spread out with a spatula.
7. Bake for 20-25 minutes until an inserted skewer comes out clean.
8. Allow to stand for 5 minutes before turning on to a wire rack to cool.
9. Sandwich the cakes together curd with whipped cream with jam, lemon

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