Sponge Cake with Jam and Cream

This is an easy version of the old-fashioned Victoria sponge. It uses the "all-in-one" method. I add a splash of milk for extra moisture and a use a generous 4 egg quantity. Cutting back to 3 eggs and 6 oz will work well in the 8 inch pans too, or use 7 inch pans. Last week I upped the quantities and used the recipe for a 3 layer 10 inch square birthday cake for my 10 year old daughter. We filled it with cream sweetened with icing sugar (she didn't want jam) and covered it with chocolate ganache (melted dark chocolate mixed with a tablespoon or two of cream - cool a little before spreading)  and Smarties and Maltesers for decoration. 

 
Ingredients:
4 eggs
8 oz (225g) self raising flour
8 oz caster sugar
8 oz margarine
1.5 tsp baking powder
2-3 drops vanilla essence
1 tablespoon milk (approx)
strawberry jam (or your choice of flavour)
whipped cream (optional)
icing sugar



Method:
Preheat oven 170C (150C fan-forced).
Grease  two 8 inch (20 cm) sandwich tins and line with baking parchment.
Put first 6 ingredients in a mixing bowl and beat with an electric mixer on low until smooth and combined. Add the tablespoon of milk and continue to beat for a minute or two.
Divide between the two pans and spread evenly with a spatula.
Bake in the preheated oven for about 30 minutes until risen and lightly  browned and a skewer comes out clean when inserted in the centre of the cake. Tip: do not open the oven for at least the first 3/4 of the cooking time. Temperature and time vary between ovens, so check after 25 mins.
After about 5 minutes, remove cakes from pans onto cooling racks. Once cool, sandwich together with the jam and cream and dust the top with the icing sugar (using a sieve).

Bec's Birthday Cake - inside is sponge and cream