Victoria Sponge Recipe

1 cup

4

3/4 cup

60 g

1/4 cup

1/2 cup

Self-raising flour

Eggs, lightly beaten

Sugar

Unsalted butter, melted and cooled

Warm milk

Raspberry jam

Icing sugar, for decoration

• Preheat oven to moderate 180^oC. Brush two shallow, 20cm round sandwich tins with melted butter or oil. Line bases with paper, grease the paper.
• Dust the tins lightly with flour, shake off excess.
• Sift the flour three times onto greaseproof paper. Using electric beaters, beat eggs in small mixing bowl for 5 minutes or until thick and pale.
• Add sugar gradually, 1 tablespoon at at time, beating constantly until it has dissolved and the mixture is pale yellow and glossy. Transfer mixture to a large mixing bowl.
• Using a metal spoon, fold in butter, milk and flour quickly and lightly.
• Spread mixture evenly into the prepared tins. Bake for 20 minutes or until sponges are lightly golden and shrink from sides of this. Leave the sponges in tins for 5 minutes before turning onto wire rack to cool.
• Spread jam on both sponge layers, place together. Dust with sifted icing sugar just before serving.