Victoria Sponge Cake

This is my recipe for a very fluffy Victoria Sponge Cake with a blackcurrant jam filling.

Here is need for the Victoria Sponge Cake:

- 4 oz (110g) sugar

- 4 oz (110g) butter

- 2 large eggs

- 4 oz (110g) flour

- a big spoonful of blackcurrant jam (or any other)

- icing sugar

- whip cream

Preheat the oven to 170°C/ 340°F/ gas mark 3.

Put 4 oz (110g) sugar and 4 oz (110g) butter (room temperature) in a bowl an mix it until the mixture is pale. Now beat two large eggs in a separate bowl. After that add the eggs into the sugar-butter mixture and give it a good stir. Make sure to only add a little egg at the time. Sieve 4 oz (110g) of selfraising-four into the batter and fold it carefully in that the air stay´s in the batter.

Fill the batter into two small springforms. Fill a bit more batter into one of the springforms. If you don´t have two, bake one and bake one later.

Bake the cake for 25-30 minutes.

The smaller cake is the basis. Use a fork and make little holes into the cake but make sure not to stab through it.

Put a big spoonfull of blackcurrent jam (or any other jam instead) onto the cake and spread it evenly across the cake.

Now put the second layer on top of the jam.

As a finishing touch sieve some icing sugar over the cake.

Now whip some cream and your ready to eat the cake.

There you go a - Victoria Sponge Cake -