Post: Victoria Sponge

INGREDIENTS:

• 175g Self Raising Flour
• 175g Caster Sugar
• 175g Butter
• 3 Eggs
• 1 Tbsp Water  

METHOD:

1. Preheat the oven to 160oC. Grease and line two 7″ cake tins.Method:
2. Sift flour into a bowl and set to one side
3. Using an electric whisk beat together the butter and sugar until light and fluffy. Gradually add the beaten eggs and the water along with a little of the flour.
4. Gently fold in the rest of the flour until the mixture is combined, but do not over mix.
5. Pour the mixture evenly between the tins. Bake for 25-30 minutes until well rise, golden and firm to touch.
6. Allow to cool before turning out of tins, sandwiching with jam and whipped cream. Dust with icing sugar.

Enjoy

(Recipe adapted from the Be-Ro Recipe book via Tough CupCakes)

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