Victoria sponge cake

150g caster sugar
150g butter or soft spread
150g self-raising flour
3 eggs
1 x 5ml spoon baking powder
3 x 15ml spoon jam
oil for greasing tins  

2 sandwich cake tins, greaseproof paper, pencil, scissors, pastry brush, electric hand whisk, mixing bowl, sieve, metal spoon, palette knife, cooling rack and measuring spoons.

1. Preheat the oven to 180ºC, gas mark 4.  
2. Grease and line 2 sandwich cake tins.  
3. Cream the sugar and butter/spread together using an electric hand whisk until light and fluffy.  
4. Crack the eggs into a small bowl and beat with a fork.   
5. Add the beaten egg a little at a time to the butter/spread and sugar. 
6. Sift the flour and baking powder into bowl or onto a plate or piece of greaseproof paper.  
7. Fold the flour and baking powder into the mixture, a spoon full at a time.  
8. Divide the mixture equally between the cake tins.   
9. Place in the oven and bake for 15 – 20 minutes, until golden brown and springy to the touch.  
10. Remove from the tins immediately and allow and place on a cooling rack.  
11. Once completely cooled, spread the jam over the base of one cake.  
12. Place the other sponge on top and dust with icing sugar, if desired. 

• When lining a sandwich cake tin it is only necessary to line the bottom of the tin. The sides can be greased with oil.
• For a tasty alternative, try using lemon curd instead of jam.