Traditional Victoria Sponge Cake.
Ingredients
Makes: 1 (7 in) Victoria sponge cake
3 eggs
150g (6 oz) self raising flour
150g (6 oz) caster sugar
150g (6 oz) butter or margarine
1/2 teaspoon vanilla extract
jam to sandwich the cake
For the buttercream:
100g (4 oz) icing sugar
50g (2 oz) butter
1/2 teaspoon of vanilla extract
Preparation method
Prep: 30 mins | Cook: 35 mins
1. Preheat the oven to 170 C / Gas 3. Place the shelf in the centre of the oven. Grease and line two 18cm (7 in) sandwich tins with baking parchment.
2. Weigh the three eggs. Note the weight and measure the same amount of sugar, flour and butter. (See footnote.)
3. Sieve the flour into a bowl and add the sugar, butter or margarine and vanilla. Crack in the eggs and beat well with a wooden spoon or mixer, until the mixture is light coloured and fluffy. Divide the cake mixture between the tins and smooth the tops.
4. 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.
5. To make the buttercream, sieve the sugar into a bowl, add the butter and vanilla and beat well.
6. To sandwich the cakes together: Add a layer of jam to the top of one of the sponges, followed by a layer of cream on top of the jam, finish by placing the last of the sponges on top. Dust with a layer of icing sugar if desired.
Tips
Always use margarine, butter is too heavy. Eggs can vary a lot in size, for perfect results weigh the 3 eggs. This will more than likely weigh over or under 150g (6 oz). For example, if the eggs weigh 175g you would use 175g each of the flour, sugar and margarine.
I do hope you will be inviting all of us here on Teen Forumz for Tea and Cake when you have made it!.....Jolly Good Luck. 
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