Sorry if this has been asked before but Victoria sponge?

[hullabaloo234]

Does anyone have an easy to follow foolproof recipe they could share?

MY DP is away and the DC want to bake one for his return.

Thank you in advance for any help!

The classic is 6oz butter or margarine, 6oz caster sugar. Cream together until light and fluffy. The beat in 3eggs one at a time with a splash of proper vanilla extract. Next 6oz self raising flour sifted and folded in. Split between two 8in Tina and bake gas mark 4 for 30 mins ish.

Posted too soon. Cool in the tins for a few mins, then on a rack until cold. Sandwich with jam, maybe buttercream too and dust with icing sugar. Never lets me down!

Google Mary Berry all in one. Just check you have the right tin size for the recipe.

If you can cope in imperial measures…

6 oz SR flour
6 oz butter
6 oz sugar
3 eggs

chuck it all together in a mixer, add a bit of baking powder (maybe a teaspoon) and a splash of milk. Blend it all together. Bake in two greased tins for about 15 mins.

That is my, off the top of my head no recipe book version. If you want to do it properly you should cream the sugar and butter first, add the eggs one at a time with a tiny bit of flour then carefully fold in the flour. I have always had lovely results with the chuck it all in method!

What purple said.
Then jam and whipped cream, or jam and butter icing ( 2 oz butter and 4 oz icing sugar beaten til fluffy) put jam and cream/icing on when completely cool.

(and looking at daisies post, maybe I do cook it for a bit longer!)

thank you so much!!! it's been so long since I've naked, and mid house move so books all packed away.

for all you lovely people!

naked!? Your baking is more adventurous than mine! Have fun and enjoy the cake.

Oh hahaha! bloody phone and fat post-baby fingers really don't mix! should say so long since I've baked!!

Me again! Just realised my cake tins are 23cm not 20, so will this make a difference to the measurements above or is there plenty?? Sorry if that's a ridiculous question!

You'll need more mixture...your cake will be really flat otherwise. I'd probably do 5 eggs, 10oz of everything else. It will take longer to bake too.

Have fun! The good thing about bigger tins is you get more cake which is always a good thing.

Haha yes extra cake is always a bonus Thank you purple, you've been an amazing help!