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VICTORIA SPONGE
4 oz (100 g) butter
4 oz (100 g) castor sugar (fine sugar)
2 eggs, beaten
4 oz (100 g) self-raising flour
2 heaped tablespoons red jam
A little castor sugar to sprinkle on top
Baking paper
Grease, and line the bottoms of two 7"
round baking tins.
Cream the butter with the sugar until pale and fluffy,
Beat in the egg a little at a time, beating well. Carefully fold in half the
flour then fold in the rest.
Put half the mixture in each tin and level it with a knife.
Bake at 375 F (190 C), side by side in the oven,
for about 20 minutes or until well-risen & golden..
Cool on a wire rack then sandwich together with the jam and sprinkle with a
little castor sugar.
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