Victoria Sponge Cake

Cream the Butter and sugar till light.  Add the 50/70gms of the self raising flour and blend and clear. the small addition of flour helps hide any potential curdle

Add the egg to the creamed butter and sugar. Adding in 3-4 lots.

Sieve the Self Raising flour 3 times to get a lighter sponge, then blend the Baking Powder and Self Raising flour well.  Add to the egg/margarine mixture and fold in gently until one combined mixture.

The Batter Temperature should be around 20-24c ffor the best results.  Line an 8 inch baking tin and pour the mixture in. Bake at 160-165c for 30 - 35 minutes

Prepare the Butter Creme: Mix the 360g Margarine, Sieved Icing sugar and vanilla extra together.  Add the water and mix on a medium/ fast  setting for 7 minutes.

Once the cake is cool, cut in half and spread the Jam and pipe the Butter cream on one side of the cake, place the second half on top and  decorate with sieved icing sugar