Classic Victoria Sponge Cake

Directions

1. Preheat oven to 180℃/ 160℃ Fan/ Gas Mark 4. Grease and line the base of your 2 x 18cm sandwich tins.
2. Beat together the sugar and butter, beating as much air as you can into the mixture until it’s light and fluffy.
3. Gradually add the beaten eggs and water with a little of the flour, then fold in the remainder of the flour until all the ingredients are combined. Add a little milk if the sponge batter is too stiff.
4. Turn into prepared tins and bake for 25-30 mins until well risen and golden. Once cooled, sandwich together with jam and dust with icing sugar, or layer with buttercream.

Top tips

For an extra twist why not replace 25g of McDougalls Self-Raising Flour with 25g sieved cocoa powder for an easy, yet tasty chocolate cake. Sandwich together with chocolate buttercream.

Or, why not try a coffee cake. Dissolve 1 tbsp of instant coffee into 1 tbsp hot water (add more if you like it stronger). Add into the cake mix instead of milk in step 3.