As I said on Page 1 I have been making this cake since I moved to Sutton Bridge in 2010 and it has NEVER failed. So, please have a go and enjoy a really light true Victoria Sponge just as the great lady did last century.

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You will need:-

175 g (6oz) English Butter

(Morrison's or Tesco Baking

Soread also work very well)

175g (6 oz) Castor sugar

3 eggs, beaten

175g (6 oz ) Self raising flour

30ml (2 level tablespoons jam)

Castor sugar to dredge

2 x 7" (18cm) baking tins buttered and lined

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Method

Pre heat the oven to 190oC

Butter and line the two baking tins

Using a Food processor beat the butter and castor sugar together until pale and fluffy. Add the eggs a little at a time, together with a teaspoon of the flour at each addition and beating well. Using a large spoon FOLD in half of the flour. It is very important that you do NOT use the food processor for this. In fact you do not need this any more.

Place half of the mixture in each tine and level with a knife. The easy way here is to put one of the tins on a weighing scale and set it to zero. Ten spoon in about 320-330g of the mixtute. Repeat putting the ramainder of the mixture in the other tin.

Bake in the oven for about 19-20 minutes until they are well risen and firm to the touch. Turn out and cool on a wire rack.

When the cakes are cool sandwich them together with jam of your choice and finally dredge the top surface with castor sugar.

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Now make a cup of tea or coffee and treat yourself. Not just today but whenever you feel like a eating a REAL Victoria Sponge Cake

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If kept in a tin or container in a cool dry place this will last 3- 4 days

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