Victoria Sandwich
An absolute classic! The key to a great result with this recipe is to use a baking margarine such as Stork instead of butter. It is softer and lighter and so allows the cake to rise more easily resulting in a taller, lighter cake.
Ingredients
4 eggs
Same weight of Stork or butter
Same weight of caster sugar
Same weight of self-raising flour
Method
Preheat oven to 160°C fan
Grease two sandwich tins with a smear of the butter and then a dusting of the flour.
Mix together the Stork and sugar in a mixing bowl until pale and smooth.
Add the eggs one at a time, beating between each egg. If the mixture starts to curdle, just add a tablespoon of flour from your measured amount.
Add in the rest of the flour. Using a spatula or metal spoon, gently fold the flour into the mixture until fully combined.
Separate the mixture between the prepared tins and bake until fully cooked, around 25 minutes.
If you can make this, you are well on your way to making any cake! Try spiking with different flavours - lemon or orange zest in the mixture. Try replacing some of the flour with ground almonds, or replace 2 tbsp of the flour with cocoa powder for a chocolate variety.