One-bowl vic­to­ria sponge

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MAKES 12 MINIS OR 1 X 20CM CAKE OVEN READY Pre­heat the oven to 180C/160C fan/gas 4. For one large sponge use 2 x 20cm loose-bot­tom, non­stick cake tins about 4cm deep. For the mini sponges se­lect a 12-hole mini sand­wich tin (see Kitchen Kit, right) and bake the mix­ture in two batches. WEIGH AND MIX This method uses the tra­di­tional ra­tio of in­gre­di­ents for a sim­ple sponge. Start by weigh­ing 4 medium eggs (usu­ally about 230g-240g) then assem­ble the same weight each of diced un­salted but­ter, golden caster sugar and self-rais­ing flour. Us­ing an elec­tric whisk on high speed, whisk the but­ter in a large bowl for 1-2 min­utes un­til very pale and fluffy, then add the sugar and con­tinue to whisk for an­other 1-2 min­utes. Whisk in the eggs one at a time, com­bin­ing well with each ad­di­tion un­til the mix­ture is amal­ga­mated, then sift and lightly whisk in 1 rounded tsp bak­ing pow­der and the flour in two goes. INTO THE TINS But­ter the tins and line the bases if mak­ing the larger sponges. Di­vide the mix­ture evenly (if mak­ing minis, cook two batches of 12). Bake in the pre­heated oven for about 30 min­utes for large sponges and 12-15 min­utes for minis or un­til a skewer comes out clean when test­ing. Re­move the cakes from the tins and leave to cool. FILL & FIN­ISH Re­move any pa­per and sand­wich the cakes with good quality jam of your choice (try rhubarb for an old-fash­ioned flavour), plac­ing the lower cake top down and the sec­ond one top up­wards. Dust with ic­ing sugar to serve.

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