VICTORIA SPONGE CAKE
This can be baked as 1 x 8" deep cake
or 2 x 8" sandwich cakes
4 or 5 med/large eggs (note weight of cracked eggs)
Oast to Host Cake Flour - same weight as eggs
Golden Caster Sugar - same weight as eggs
Butter softened - same weight as eggs
Baking Powder (GF) - 1.5 teaspoons
Vanilla Extract - 2 teaspoons
Milk - 1-2 tablespoons
Preheat oven to 180C/160C fan.
Put all ingredients into a food mixer or bowl and beat until combined well. Add milk and continue beating for 1-2 minutes until light and fluffy.
Pour into greased and lined tin/s and bake for 20-40 mins depending on depth of cake - if cooking the deep cake you may need to turn the oven down a little after 20 minutes to ensure an even bake. Once cooked remove from tin/s & cool on wire rack.
Deep cake can be sliced in half horizontally then filled as per sandwich cake.
Fill with either lemon curd/jam with whipped cream & dust with icing sugar or buttercream in middle and on top.
The advantage of 1 cake sliced horizontally is that the moisture is retained but the cooking takes that much longer and shouldn't be rushed!