Victoria Sponge Cake

Ingredients:

225g (8oz) Stork

225g (8oz) caster sugar

4 medium eggs

225g (8oz) self-raising flour, sieved

1 level teaspoon baking powder

For the vanilla icing:

225g (8oz) icing sugar, sieved

85g (3oz) Stork

1-2 tablespoons milk

½ teaspoon vanilla essence

Method:

Pre-heat your oven to 170ºC, 160ºC fan, Gas mark 4.

Put all the sponge ingredients into a mixing bowl and beat with a wooden spoon for 2-3 minutes until smooth and well combined.

Divide your mixture between two greased and bottom-lined 20cm (8 inch) sandwich tins. Pop them in the middle of your pre-heated oven and bake for 30-35 minutes until beautifully golden.

Turn them out, remove the paper and cook on a cake rack. Spread the jam (3 tablespoons) over the middle, sandwich the two pieces together and dust the top with icing sugar.

For something more delicious, mix the vanilla icing ingredients in a bowl until smooth and spread through the middle and over the top of the cake.

The late Ann Kay used to make these sponge cakes for the South Dunfermline Gala.

Photo credit: Bake with Stork