VICTORIA SPONGE CAKE

INGREDIENTS LIST

200g Goats butter (unsalted)

200g Granulated sweetner (suitable for baking)

1 Tsp Vanilla extract

4 Medium eggs

200g Organic self raising flour

Approximately 6 Tbsp natural jam

250ml Double cream whipped

Icing sugar

COOKING INSTRUCTIONS

1) Pre heat oven to 170° (fan oven) 190° (without fan).

2) Grease two 20cm baking tins.

3) Soften butter and add to mixing bowl with 200g sweetener and vanilla, mix well until it has a creamy consistency.

4) Add the 4 eggs in to smooth mixture 1 at a time, then add flour and fold in mix well.

5) Divide the mixture equally between the two tins, place into oven for 18-25 mins, the cakes should spring back when gently pushed in the middle.

6) Remove tins from oven and allow 5 mins to cool out of the tins.

7) Spread jam on to one cake and top with whipped double cream, sandwich cakes together and lightly dust with icing sugar.

(NOTES)

I personally didn't use the cream as it can upset my stomach, I added custard to my cake, normal flour can be replaced with self rasing almond flour.