The first cake I ever learnt to make was victoria sponge. I messed up making it several times however I was determined and practiced until it was perfect. I dont like to blow my own trumpet but I can honestly say it's the best victoria sponge I have ever eaten. This recipe book was my mums, it was old fashioned, pictures were in black and white and a bit tatty. I dont think my mum had ever even used it. Here we are though years later and it's my most prized possession. I wanted to share this recipe with you all 💕
8oz Self Raising Flour
8oz Mixture of margarine and butter
8oz Caster Sugar
2 teaspoon Vanilla essence
4 eggs
Dash of salt
Jam
Double Cream
Line two baking tins with greaseproof paper and set your oven to 180 degrees
Sift the flour and salt into a bowl and leave to the side.
Add the butter and caster sugar and mix until it starts to get a creamy texture and the colour turns pale. Add the vanilla essence. Slowly add 1/4 of the flour and one egg and mix. Repeat until all the flour and eggs have been used and its mixed in.
Distribute your mixture between the two tins and put in the oven for 25-30mins. It should be done when you can put a piece of spagetti in it and it comes out clean.
Let it cool. Once mix the cream until fully whipped. Then spread the jam and cream on the cake and put together. Enjoy with a cup of tea x