Name: How to make a victoria sponge cake
Ingredients: For the sponge:; 225.0g Unsalted butter; at room temperature; 225.0g Self-raising flour; 225.0g Caster sugar; 4.0 Eggs; 1.0 Optional : lemon; For the filling:; 100.0g Rasperries; 150.0ml Thickened cream; 1/3tsp Vanilla essence; 1.0Tbsp Caster sugar; 150.0g Good quality strawberry jam; 1.0Tbsp Icing sugar; for dusting

STEPS
INGREDIENTS
Preheat oven to 180 degrees Celcius or 360 degrees Fahrenheit
Gather your ingredients
In a bowl beat sugar and butter with a spoon until light and fluffy
Grease trays with butter and cut grease proof paper to the shape of the bottom of the pan and sprinkle flour into each pan as shown
Add eggs one at a time
Add flour and fold into mix, add lemon  zest if using it
Put in oven
For 20 minutes
They should look like this when done. Gently take the tin and paper off and let cool
Spread strawberry jam onto one side
In a bowl add cream, vanilla and sugar
Beat, beat, beat!
Until it looks like this
Get your rasperries
Spread cream over the top of the other cake and decorate with raspberries
Sift icing sugar on top and is ready to serve!
Yummy!!!
 For the sponge:
225.0g Unsalted butter, at room temperature
225.0g Self-raising flour
225.0g Caster sugar
4.0 Eggs
1.0 Optional : lemon
 For the filling:
100.0g Rasperries
150.0ml Thickened cream
1/3tsp Vanilla essence
1.0Tbsp Caster sugar
150.0g Good quality strawberry jam
1.0Tbsp Icing sugar, for dusting

How to make a victoria sponge cake

Make a Victoria Sponge Cake