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Victoria Sponge

Ingredients

  • 4 Heritage eggs
  • 230g sugar
  • 230g Heritage self-raising flour
  • 230g Heritage butter
  • Heritage strawberry or raspberry jam
  • Some Heritage double cream

Method

  1. Preheat oven to 180°C.
  2. Grease and flour two circular baking tins (same size).
  3. Mix all ingredients together apart from icing sugar, jam and whipped cream, to create a thick liquid.
  4. Divide the mixture evenly between both tins.
  5. Place the trays in the middle of the oven and bake for 25 - 30 minutes, until they’re both golden brown and springy.
  6. Pop cakes on a wire rack to cool. Once cooled, turn one of the cakes upside down and spread a thick layer of jam in the middle, followed by a thick layer of whipped cream.
  7. Add the other cake on top, and sprinkle a little sugar over the finished thing. Serve with another dash of whipped cream. 

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