Victoria Sponge Cake

• 4oz (110g) Self Raising Flour
• 1 teaspoon Baking Powder
• 4oz (110g) Soft Margarine or Butter (at room temperature)
• 4oz (110g) Caster Sugar
• 2 Large Eggs
• 2-3 drops of Vanilla Essence
• Jam
• Sifted Icing Sugar

You will require two 7-inch (18cm) sponge tins, at least 1 inch (2.5cm) deep, lightly greased and lined with greaseproof paper (also greased).

Pre-heat oven to gas mark 3 (325F/170C).

Take a large, roomy mixing bowl and sift flour and baking powder into it, holding the sieve high to give the flour a good airing.

Add the other ingredients to the bowl and whisk them - preferably with an electric hand whisk - until thoroughly combined.

If the mixture doesn't drop off a wooden spoon easily when tapped on the side of the bowl, then add 1 or 2 teaspoons of warm water and whisk again.

Now divide the mixture between the two prepared tins, level off and bake on the centre shelf of the oven for about 30 minutes.

When cooked, leave then in the tins for only about 30 seconds, then loosen the edgess by sliding a palette knife all around and turn them out onto a wire cooling rack.

Peel off the base papers carefully and when cool, sandwich the cakes together with jam (and fresh cream if desired) and dust with icing sugar.