I am quite sentimental about this recipe- not least because I won my first baking competition with this cake (when I was a little girl)!!! It produces a cake that is much softer, and in my opinion, nicer tasting than the classic pound cake type Victorian sponge (the latter I find needs to be eaten immediately or becomes very dry). However you choose to serve it- layered with cream and strawberries, sandwiched with jam and a mere sprinkling of castor sugar on the top or with lemon curd and freshly whipped cream, enjoy!
VICTORIAN SPONGE CAKE
2 cups flour
1 ½ cups sugar
2 tablespoons butter or margarine (or oil)
4 eggs (large)
8 tablespoons milk (about ½ cup)
4 teaspoons baking powder
Pinch of salt
1 teaspoon vanilla extract (or scrapings of ½ vanilla pod)
METHOD: OVEN: 180°C
Grease and line the bottoms of 2x 20cm cake pans.
Beat eggs and salt, add sugar and beat for 10 minutes. Add salt and vanilla and mix in.
In the meantime put water and margarine on stove to heat but not boil.
Sieve flour and add to egg and sugar mixture.
Add hot water and margarine.
Lastly add baking powder.
Bake at 350 F (180°C) for 30 minutes