Can You Bake a Classic Victoria Sponge?

Mary Berry's Perfect Victoria Sponge

Each year we invite you to enter your perfect Victoria Sponge Cake into the Tarvin Village Fete competition. All you have to do is follow the recipe below and bring your cake to the Community Centre by 10:30 am on Saturday 2nd July. (*recipe is by Mary Berry, BBC Food)

This Competition is open to three age groups:
5 to 9 years;
10 to 14 years;
Adult

Label your cake with your name and the age group you are entering

RECIPE
225g butter/soft margarine
225g self-raising flour
1 teaspoon baking powder
225g castor sugar
4 eggs
Rasberry jam

Preheat the oven to 190c (170c fan) or Gas 5.
Grease and line 2x20cm/8inch sandwich tins
In a large bowl, beat all the ingredients to a smooth, soft batter.
Divide the mixture equally between the tins. Smooth the surface and bake for 20mins until golden brown and the cake springs back when gently pressed. Leave to cool.
Spread raspberry jam on the top of one cake and place the other cake on top. Dust lightly with caster sugar.

Ed: Just adding this article has made me want to have a slice! – Get practicing and good luck, bakers!