PICNIC RECIPE: Victoria Sponge

This Victoria sponge cake recipe is perfect for anyone to make. I was a complete beginner to baking but it turned out really well. It's perfect for taking slices of out on a day out or for a celebration.

You will find the buttercream icing recipe in the cupcake blog post.

Makes one 18cm cake mixture

175g self-raising flour

Pinch of salt

175g softened butter

3 free-range eggs

18cm Cake Filling

4-6 tbsp raspberry jam

Icing sugar (In the cupcake recipe post you will find a delicious buttercream icing recipe).

This is the cake I made for my dad's birthday. It was my first time ever making a birthday cake and it was fantastic! It was delicious and really fluffy.

1) Preheat oven to Gas Mark 4(or equivalent). Grease two 18cm sandwich tins, line the bases with greaseproof paper and grease the paper with butter using a pastry brush.

2) Whisk the cake ingredients together until smooth and creamy. Divide mixture between cake tins and smooth surfaces.

3) Bake for 25 to 30 minutes (or until a skewer inserted into the centre of the cake comes out clean). Turn out on a wire rack and peel off greaseproof paper, leave to cool.

4) Place one of cakes on serving plate and spread with jam. Place other cake on top.