Name: Victoria Sponge
Cook time: 25 min
Ingredients: 170g butter; 170g of Cotswold self raising flour; 170g of caster sugar; 3 large eggs; 1 teaspoon of vanilla extract; 1/2 teaspoon of baking powder

Baker: Frances Hopkins
Makes: 1 cake
Prep time: 20 minutes
Bake time: 25 minutes
Total Time : 1 hour 10 minutes
Flours used: Organic Self Raising Flour

Method

Pre-heat the oven to 180 C
Grease 2 tins that are 7 inches then line them with greaseproof paper.
Cream the butter and the sugar until they are light in colour. Beat 3 eggs together in a separate bowl then add vanilla extract.
Mix in a tablespoon of flour a tablespoon of egg and repeat until the mixture is smooth. Add evenly between the 2 tins smooth the top to get an even rise. Place tins inside the oven on the middle self.
Cook for 25 mins. Check the center of the cake by Using a skewer. If the skewer comes out clean the cake is cooked. Once cooked place on a wire rack for a few minutes then turn the cake
Sandwiches together with a jam of your choice & dust the top with icing sugar. If you wanted to add whipped cream & strawberries go ahead