Victoria Sponge

%flowml 1.0
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Victoria Sponge
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> Preheat oven to 180C (160C fan). Grease and line two 20cm sandwich tins.
#A butter |225|g| $ softened
#A caster sugar |225|g|
#A eggs |4|large|
#A self-raising flour |225|g|
#A baking powder |2|tsp|
#A milk |2|tbsp|
1.^A Beat butter and sugar together until pale and fluffy, about 5 minutes.
2.^A Beat in eggs one at a time, adding a spoonful of flour with each to prevent curdling.
3.^A Fold in remaining flour and baking powder. Add milk to give a dropping consistency.
4.^A Divide between the tins and level the surface. Bake for 20-25 minutes until golden and springy.
> Cool in tins for 5 minutes then turn out onto a wire rack.

#B double cream |150|ml|
#B strawberry jam |3|tbsp|
5.^B Whip cream to soft peaks.
6.^B Spread jam on one sponge, top with cream. Sandwich with the second sponge.
7.^B Dust with icing sugar.
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