A great simple cake to make and get your children involved in measuring too . . .
- 8oz Self-Raising Flour
- 8oz Caster Sugar
- 8oz Margarine
- 4 Eggs
- 1 tsp vanilla essence or 2 tbsp coco powder
- 21oz of Icing sugar
- 10oz Butter
Grease two 8inch cake tins and pre-heat the oven to 160
Add the self raising flour, caster sugar, margarine (we like stork) and eggs into a bowl and mix well until all blended. Then add in the vanilla essence for a Victoria sponge or coco powder for chocolate cake.
Equally fill the greased tins with the mixture and bake at 160 for around 30 minutes. Top tip . . . check it springs back up when you press the middle to see if it is cooked or use a metal skewer and ensure it comes out clean when stabbed in the middle.
Leave the cake to cool once out of the oven and prepare your filling. Make the buttercream by combining the Icing sugar, butter and drop of warm water. Add coco powder for chocolate cake or a bit of lemon for lemon for a lemon cake.
Fill the middle with either buttercream and jam for a Victoria sponge, lemon curd for a lemon sponge - we recommend Mrs Bridges from our Food Store, or add in your favourite chocolates for a chocolate cake.