Victoria Sponge Cake

You Will Need

• 3 eggs
• 150g self raising flour
• 150g caster sugar
• 150g butter
• 1/2 teaspoon vanilla extract
• lemon curd to sandwich the cake

1. Preheat the oven to 170 C / Gas 3. Place the shelf in the centre of the oven.
2. Grease and line two 18cm sandwich tins with baking paper.
3. Weigh the three eggs. Note the weight and measure the same amount of sugar, flour and butter.
4. Sieve the flour into a bowl and add the sugar, butter and vanilla. Crack in the eggs and beat well with a wooden spoon or mixer, until the mixture is light coloured and fluffy.
5. Divide the cake mixture between the tins and smooth the tops.
6. Bake for 30 to 40 minutes or until golden brown. Cool for 5 minutes in the tins, then turn out onto a wire rack to cool completely.
7. To sandwich the cakes together: Add a layer of Lemon curd to the top of one of the sponges,
8. finish by placing the last of the sponges on top. Dust with a layer of icing sugar if desired.