Victoria Sponge

This is a classic Victoria Sponge with the addition of some vanilla extract. The recipe specifies 3 medium eggs but Lisa Faulkner has a good suggestion - weigh the 3 eggs in their shells and use the same weight of butter, sugar and flour. This will allow for a smaller cake to be made using only 1 or 2 eggs.

Ingredients

For 1	...Continued
3 medium eggs	1 tspn baking powder
180 gm caster sugar	pinch salt
180 gm unsalted butter (see note 1)	1 tspn vanilla extract
180 gm self raising flour	raspberry jam as requited
	icing sugar as required

Preparation

Pre-heat the oven to 180 °C.
Using 2 baking tins (approx 7½ in x 1¼ in) grease the sides and cover the bottoms with circles of grease proof paper.
Cream the sugar and 'butter' until smooth.
Beat in 1 egg with 1 tbspn of flour.
Beat in the second and third eggs separately as previously stated.
Mix in the baking powder, salt and vanilla extract.
Gradually mix in the remaining flour.
Split the mixture into 2 equal portions and add to the baking tins, smoothing the tops as level as possible.

Cooking

Bake in the oven for 25 min until lightly browned and a skewer 'comes out' cleanly.

Serving

Allow to cool and spread raspberry jam onto one half, then place the other half on top.
Finally, using a sieve, sprinkle the top with icing sugar.

Notes

(1) Stork 'perfect for cakes' vegetable fat can be used instead of butter.

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