Cake!

Today is a Victoria Sponge type of day - not the kind with that sickly butter cream inside, just good old raspberry or strawberry jam......

4 oz of butter (unsalted) or Stork SB or similar
4 oz of caster sugar
2 eggs (large)*
4 oz Self Raising Flour (or as I prefer 4 ounces of Plain with a teaspoon and a half of baking powder)

* for those of you who really want perfection (according to the WI and other such institutes) you should weigh the eggs to get 4 oz).

Grease 2 x 7 inch tins and dust with flour.

Turn the oven on to Gas mark 4 - I think this is about 170 degrees but do check first.

Now, this is the important part.....

Put the sugar and butter in a bowl and mix till really really really pale and fluffy - If you have a Kenwood machine or similar then just let the thing do the work for you and come back in about 15 - 20 mins - or after a good girlie chat on the phone with a glass of wine.....

Once the fat and sugar are combined, crack the eggs (if you haven't already in order to weigh them) and add slowly to the sugar mix.  If it curdles (looks a bit like scrambled egg) add a small amount of flour.

When combined, sift the flour (and if appropriate raising agent) into the mix and then stir gently.

Scoop out the delicious mix evenly into the two tins and bake till springy and lovely - approximately 20 to 25 mins.

This bit is really really important - Don't do anything to it for at least 10 minutes, just leave it alone.  When the 20 mins is up - check the cake by pressing a finger lightly on the surface, if the cake feels springy then it should be done - also listen to it - if it's still making a noise then leave it in for another 5-10 mins and repeat the testing.

Lots of people use scewers to test cakes but once you get used to listening to it you'll never look back.

Let the cake cool for a minute or two and then turn out onto a rack and then let them cool.  Once completely cool, put one on a plate or serving dish, spread with your favourite jam, put the other cake on top and then sift some icing sugar over the top.  Delish!  Serve with cream if you really want it, a good cuppa and some sunshine and it really is the best!

Enjoy.