Victoria sponge cake
- 225g softened butter
- 225g caster sugar
- 225g self-raising flour
- 4 eggs
- 100g raspberry jam
Pre-heat the oven to 180C/160C Fan/Gas 4.
Grease 2 x 20cm sandwich tins and line the bases with baking paper.
Beat the butter and sugar together until really light and creamy.
Sift the flour. Beat eggs into the butter and sugar, one at a time, adding 1 tbsp of sifted flour with the last two. Fold in the rest of the flour.
Divide the mixture among the cake tins and bake for 25-30 minutes, or until the tops spring back when lightly pressed.
Turn out of the tins and leave to cool completely on a wire rack.
Sandwich the cakes with raspberry jam and sprinkle the top with caster sugar.