Here is one of the simplest victoria sponge cake recipes I know. In my experience, the simpler the better. This recipe is very basic, so feel free to add some forest fruits like berries or some whip cream/jam! Anything goes fine with this wonderful recipe!
What you will need:
1. 225g/8oz caster sugar
2. 4 medium eggs
3. 2 tsp vanilla extract
4. 225g/8oz self raising flour
5. milk, to loosen
6. 225g/8oz butter or margarine, softened at room temperature
The cakes taste even better with a sprinkling of sugar on the top!
Step-By-Step Baking
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line 2 x 18cm/7in cake tins with baking paper.
3. Cream the butter and the sugar together in a bowl until pale and fluffy.
4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
6. Divide the mixture between the cake tins and gently spread out evenly with a spatula.
7. Bake for 20-25 minutes, until golden-brown and a skewer inserted into the middle comes out clean.
8. Remove from the oven and leave it for 5 minutes, then remove from the tin and gently take off the paper. Place onto a wire rack.
9. 'Glue' the 2 cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
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