Victoria Sponge

INGREDIENTS

8oz Self raising flour

8oz Caster sugar

8oz Stork margarine

4 medium sized free range Katy Cruickshank eggs

Galloway lodge raspberry jam

Butter icing or freshly whipped cream

Castleton Farm Strawberries

METHOD

Step 1: Grease and line 2 × 8” round baking tins. Cream margarine and sugar until light and fluffy.

Step 2: Gradually add half of sifted flour and two eggs to margarine and sugar and mix well add the rest of the sifted four and the two remaining eggs and mix well.

Step 3: Divide the mixture between the two baking tins ensuring the mix is as smooth as possible on the top.

Step 4: Bake in the oven at 160 degrees for approximately 30 minutes.

Step 5: Remove from oven and allow to cool. Once cooled, spread the bottom sponge with the butter icing/cream and jam and then place the other half on top.

Step 6: Sprinkle with icing sugar or whipped cream and cut strawberries to decorate.