Victoria Sponge Recipe

Cut two pieces of butter paper, the size of the base of the tins, and fit them in. Alternatively, grease the base and sprinkle some flour or sugar over it.

Measure the flour and baking powder, sieve it onto a paper, and keep aside.

Break eggs, one at a time into a cup and transfer into a mixing bowl.

Add the sugar, vanilla, and salt to the eggs and beat well till light and foamy.

When beaten enough, the mixture leaves a trail when the beater is lifted.

Fold in 1 tablespoon flour with a whisk using light cutting, downward, upward, and outward strokes. Fold in the rest of the flour in two installments.

Divide batter into the two tins.

Place tins in a pre-heated oven, preferably on the same level and bake for about 15 minutes, or till the sides start shrinking from the edge of the tin.

Test by inserting a skewer or sharp knife in the center; if it comes out clean, the cake is done.

Cool cakes in the tin after baking.

Whip the cream with icing sugar and vanilla till peaks form.

Sandwich the baked sponges with whipped cream and jam.

Dust with icing sugar.