Victoria Sponge

Sift the flour into a bowl and leave to one side.

Beat together the butter and sugar until pale and creamy. Mix in the vanilla extract. Add the eggs one at a time, beating well and adding 1 tbsp. flour with the last egg.

Gently fold in the sifted flour. Mix to a soft dropping consistency, adding a little milk if necessary. The mixture should gently drop off the spoon and be .slack' rather than stiff.

Divide between the two tins, smooth the tops and gently knock the tins on the work surface to get rid of any air pockets. Or put mixture in 23 cm. (9") deep round tin.

Bake at 160°C for about 25/30 minutes until risen and golden brown, springy to the touch and just coming away from the side of the tins.

Leave to cool in the tins for 5 minutes, then gently run a knife around the edge of the tins, turn out onto a wire rack and leave to cool.

Turning the sponges out without leaving them too long in the tins ensures that the sides of the cakes come out of the tin cleanly.

Frosting and Filling Suggestions:

Orange and Lemon Victoria Sponge (as picture):

Sandwich together the cakes with orange cream cheese frosting, spread lemon curd over the top of the cake and sprinkle over desiccated coconut.

Fill with fresh cream and fresh berries

Fill with fresh cream and a berry jam (raspberry/strawberrry) or lemon curd

Fill just with jam and sprinkle caster sugar over the top