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Pistachio Heaven
Yummy Apricot Shortbread
Love Heart Biscuits
Godmother's Special Choc Chip Cookies - The Best!
Blackberry and Apple Slices
Handy Biscuits
Red and White Party Cake
Almond and Coffee Espresso Cake
The Best Chocolate Cake
Lemon Drizzle Cake
Two-Cheese Scones With Tomato Salsa
Raspberry & Apple Palmiers
Hedgehog Cake
Amber’s Chocolate Chip Cookies
Cherry Shortbread Mice
Speculaas Biscuits
Giant Teacake
Invasion of the Bug-eyed Spiders
Austrian Apple Cake
Plum Squares
Orange and Walnut Loaf
Pumpkin and Orange Muffins
Chocolate Workies
Blackberry Polenta Cake
Basic Four-Egg Sponge
Basic Muffins
Biscuit Feet
Dainty Toasties
Hot Cross Buns
Buttermilk Cake
Maypole Cake
Using Up Excess Easter Eggs

Basic Four-Egg Sponge

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
250g butter (at room temperature) or margarine
4 eggs
Half tsp vanilla essence
250g self-raising flour
1 tbsp of milk (if needed)

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.