Cakes

Victoria Sponge Cake

Ingredients:

100grams of butter

200grams of caster sugar

3 medium eggs

200grams of gluten free, white selfraising flour ( Australian brand: white wings gluten free flour)

Sieved rasberry or other fruit jam

1 teaspoon of icing sugar

Method:

1. Pre heat the oven to 180 degrees celcius

2. Beat the butter together with the sugar in an electric mixer for 3 minutes until mixture is light and fluffy

3. One at a time, lightly beat in the eggs with a tablespoon of flour and then 'fold' in the rest of the flour

4. Grease a 6 inch by 8inch cake tin ( a loose bottomed tin) 

5. Spoon the mixture into the tin and tap gently to flatten out the top of the mixture

6. Bake for 40 minutes, until skewer comes out clean

7. Remove the cake from the oven and allow to cool for a few minutes

8. When slightly cool, transfer the cake to a wire rack

9. When the cake has cooled, carefully cut it in half (horizontally)

10. Spread a thick layer of jam over the top and bottom section.

11. Replace the top section and spinkle the top of the cake with icing sugar

Yum yum!