If you would like to read my (much) longer blog post entitiled ‘let there be cake‘ click on the link, however if you are just looking for a super speedy Vic Sponge recipe. See below!

Ingredients:

3 large fresh, free range eggs (weigh them in their shells) – somewhere between 170-200g

The same weight as the above in each of the following: self raising flour, softened butter and caster sugar.

1tsp of vanilla extract

Method:

Pre-heat oven to 170 degrees.

Line and grease two 7 inch baking tins.

Cream together the butter and sugar.

Beat the eggs and add slowly with one spoonful of (sifted) flour per egg added.

Add vanilla extract.

Mix in the flour with a metal spoon.

Divide the mix between both baking tins (weigh each for accuracy)

Cook for approximately 20-25 minutes depending on your oven until lightly golden brown.

Remove from oven and allow to cool for five minutes in the tins then turn out onto a wire rack.

When completely cool, sandwich together with homemade jam.

If you are going to the Village Show you will need to use raspberry jam and sprinkle caster sugar on top.

In our house, we prefer icing sugar on top (shock horror!) and jumbleberry jam in the middle – so do whatever you prefer.

You will never ever buy a shop cake again once you realise just how simple this is.

Many of my other cakes are just a modification of the above…

Enjoy!