Copycat Classic Sponge Cake

A classis victoria sponge cake. Delicious recipe, nicely served with hot brew. Can be made for birthdays too!!

Grease 2 baking tins with butter.

The two baking tins should be about 8 inches round.

Beat the butter and sugar altogether in a mixing bowl using a wooden spoon or alternatively you can you a hand held mixer.

Continue to beat the mixture until the colour is pale and the texture is light ad fluffy.

Add the eggs a little at a time , and beat well after adding each egg.

Sift the flour and salt , then gently add the mixture , folding it with a metal spoon or a spatula.

Divide the mixture between the tins and smooth over with the spatula.

Place both tins of cake mixture on the same shelf in the centre of a preheated oven , so that they both cook at equal times.

Set the temperature to 180 degrees celcius / 350 f / gas mark 4 , and bake for 25-30 minutes until golden brown.

Now remove from the oven and let them stand for 1 minute.

Loosen the cakes from th eedges of the tins using a round bladed knife.

Turn the cakes out into a clean tea towel or plate.

Once the cakes are cool sa.

butter, caster sugar, eggs, salt, self-raising flour, icing sugar, raspberry jam, fresh cream