Ingredients
7 Large Eggs
Margarine (don't use butter or "soft margarine" as ironically they are too hard!)(Same weight as eggs)
Sugar (same weight as the eggs)
Flour (same weights as eggs)
Equipment
Wooden spoon
2 20cm Victoria sponge tins
Bun tins
Cake cases
Plate
Instructions
1. Add the sugar, butter and mix until light and fluffy.
2. Add the eggs one by one to the margerine and the sugar.
3. Gently fold in the flour. You can replace some flour with cocoa to make a chocolate cake if you want.
4. Grease and line 2 eight inch victoria sponge tins with baking paper. Add around half to 2/3 of the mixture to the tins (depending on the depth of them) making sure each has a "well" in the middle to allow for rising.
5. Bake at gas mark 4-5 for 25-30 mins, check to see if the centre wobbles, gently press the edge of the cake with your finger if it springs back then the cake is done and can be taken out to cool.
6. The remaining mixture can be added to cake cases in "bun-tins" and baked at gas mark 5-6 for 15 minutes.
7. When the cake has cooled, run a knife round the edge between the cake and the tin. Turn the cake onto a plate and pat the bottom of the tin, the cake should drop gently onto the plate. spread the underside of one cake with Jam and affix the other cake onto the top.