This is simply the spongiest sponge cake recipe I know.
It's light & fluffy & really cakey.
I had a couple of left over mini tubs of cream from the week of Wimbledon & decided a Victoria sponge would go down a treat.
My fellow hungry-cake-loving-sun-lovers confirmed I wasn't wrong.
200g self raising flour
200g caster sugar
200g unsalted butter
1tsp vanilla essence
And for a Vic-y sponge you'll need double cream & strawberry or raspberry jam. Or if you're making a chocolate sponge you'll need cocoa powder.
Start by creaming together the vanilla, butter & sugar. Oh, and turn the oven on to 190
Crack the eggs in one by one & combine. Then fold in the flour.
Divide the mixture between the cake tins & bake for 20 minutes/ until a skewer comes out clean. Cool on a wire rack.
Slap on whatever you like really. Or keep it classic with jam & cream.
Messy, cream overload. We overheated in the sun & over ate on the cake.