We've had a few family birthdays in lockdown, and even though we might not have been able to have the usual parties, there's always been cake. Victoria sponge, to be precise. This is our go-to birthday cake: sometimes we keep it simple and pretty, other times it's covered with garish fondant and dressed up to reflect the birthday person's latest obsession.
- 200g caster sugar
- 225g unsalted butter, well softened
- 225g self-raising flour
- 1 teaspoon baking powder
- 4 eggs
- 1/2 teaspoon of vanilla essence
1. Line and grease two 20cm sandwich tins and pre-heat the oven to 180c/160c fan/gas 4.
2. If using an electric mixer, put all the ingredients into the bowl and mix until it forms a smooth batter (so easy!). If doing it by hand, cream the butter and sugar together (mix well with a wooden spoon until smooth and fluffy) and then add the remaining ingredients until it forms a smooth batter.
3. Split the batter between the two tins and smooth out on top.
4. Bake in the oven for between 20 and 25 minutes. They should be well risen, golden on top and cooked through.
5. Cool for five minutes in the tin, then turn out onto a wire rack to cool completely.
6. Sandwich together with jam/cream/a combination of the two and decorate the top however you like.
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