Victoria Sponge

Explorations of the countryside in my new home have introduced me to twee english cottages with thatched roofs, lead paned windows, trellises of roses climbing over little green doors with brass door knockers and a little rush mat complete with boot scraper outside the door. The only time I'd ever imagined this was could exist was when reading books like Milly Molly Mandy or The Secret Garden as a child. If you don't believe this can be real, in the 21st century, I will have to take some photos next time I am out that way.

Inspired by old time English ways, I decided to make a Victoria Sponge - the old fashioned way. This cake contains 4oz butter, 4oz sugar, 4 oz flour and 2 eggs. No baking powder. Cream butter and sugar till light and fluffy, add the eggs till well combined then stir in the flour. Put into a 6" cake tin and bake at 350F.

The cake is a little flatter than a normal sponge, although I had to use a 7" cake pan, however it is still very light strangely enough for such a low lying cake. I filled mine with a spread of strawberry jam and cream. It was very tasty but also a little sweeter than my normal sponge. Please remember don't store open in the fridge (cover well or keep in a box in the fridge) because the cake will soak up all the odours and you won't want to be eating a green curry -esque sponge the day after.