This basic Victoria sponge recipe makes a fantastic cut-and-come-again family cake. For a two-egg sponge use half the given amounts and cook in one round 20 cm (8 in) tin for 20 minutes or 12 cupcake cases for 12 minutes. 250g caster sugar Preheat the oven to 180 degrees C, Gas Mark 4. Grease and line the sides of two 20 cm (8 in) round cake tins. Beat together the sugar and butter until creamy, white and fluffy. Add the eggs one at a time, and beat to incorporate. Mix in the vanilla, then fold in the flour. If the mixture seems too stiff, soften with the milk. Divide between two cake tins and bake for 20 to 25 mins. Leave to cool slightly and turn out on a wire rack. When cold, sandwich together with jam and/or cream, or use the two-egg sponge in puddings such as trifle. |