GRANDAD'S VICTORIA SPONGE RECIPE

Here's a classic to start the ball rolling. My Grandad was a fantastic baker & confectioner, as is my Mother, Aunts & of course myself ;) We put our great sponge cake making skills down to Grandad's foolproof recipe.

This recipe makes 2 x 20cm sandwich tins, but you can increase/decrease the mix as you wish - remember to alter cooking times too!

1. Grease & base line 2 20cm sandwich tins & preheat the oven to GM4/180c.

2. Take 4 eggs (I use large) - at room temperature, still in their shells & weigh them - make a mental note of the amount.

3. Measure out the exact egg weight of sieved self raising flour, caster sugar & Stork margarine.

4. Place flour, sugar,margarine, eggs & 1tsp of vanilla extract into a bowl & mix together using an electric hand mixer until combined.

5. Divide equally between your 2 sandwich tins & put in the oven on the same shelf & bake for 20mins.

6. Test after 20mins with a cake tester. It should come out clean - if not just pop it back in for another 5 mins or so, until it is clean. Cool in the tins for 5 mins, then remove base paper & completely cool on wire racks.

Fill & decorate as desired. You can alter the flavour by:
for chocolate - remove 1 tbsp of the flour & replace 2tbsp of cocoa powder.
for lemon - remove the vanilla extract & add the zest & juice of a lemon - don't worry if the mix looks to have curdled.... it will be fine!

Anyway - have a play for yourself!