Monday, September 6, 2010
Cream 100g butter with 150g sugar. I use soft unrefined brown sugar, but I did get a bit of a slap on the wrist for this in a bake-off as Victoria Sponge is not supposed to be 'dark'.
Add 2 eggs and 175ml milk.
Stir in 200g self raising flour.
Divide into two sandwich tins for 20 mins at 180 degrees.
It's done when it springs to the touch. Don't overdo it, it's meant to look pale.
Put to cool on a cooling rack, but don't leave it too long. Move the bottom cake onto a plate, spread with jam, then place the other cake on top.
Eat warm with a cup of tea!
If you want to be really perfectionist, sieve some icing sugar on top.
Remember to grease the tins well so you don't get crumbly cake.