A sticky helping of Victoria Sponge from Mrs Beeton's latest recipies.
butter or margarine for greasing
150 g / 5 oz butter or margarine
150 g / 5 oz caster sugar
3 eggs, beaten
150 g / 5 oz self-raising flour or plain flour
5 ml / 1 tsp baking powder
pinch of salt
raspberry or other jam for filling
caster sugar for dredging
1) Line and grease two 18 cm / 7 inch sandwich tins. Set the oven at 180°C / 350°F / gas 4.
2) In a mixing bowl cream the butter or margarine with the sugar until light and fluffy. Add the eggs gradually, beating well after each addition.
3) Sift the flour, salt and baking powder, if used, into a bowl. Stir into the creamed mixture, lightly but thoroughly, until evenly mixed.
4) Divide between the tins and bake for 2530 minutes. Cool on a wire rack, then sandwich together with jam. Sprinkle the top with caster sugar or spread with Glacé Icing.
Serve with two scoops of Mrs Beetons rich Rum and Raisin Ice cream